Improvers, starters, malt additives, bread spoilage prevention products
IMPROVERS
GRAND ALPHA
Application: emulsifier-free improvers for all types of wheat flour products: bread, bakery, baked goods, etc.
Dosage: grand alpha 0.15 - 0.4%
Structure: wheat flour, enzymes, ascorbic acid, calcium carbonate, citric acid, soy flour
Benefits:
-applications: improves the properties of the dough, accelerates the fermentation process.
-quality: improves the taste and aroma of finished products, increases their volume, increases the elasticity of the crumb and crust, gives the products an attractive appearance, slows down the process of staling of bread.
GRAND BETA PLUS
Application: improver for mass varieties of wheat flour bakery products.
Dosage: 0,2 – 0,5 %
Structure: wheat flour, emulsifier, calcium carbonate, citric acid, soy flour, enzymes, ascorbic acid.
Benefits:
-applications: improves the rheological properties of the dough, accelerates the fermentation process, ensures the stability of the dough.
-quality: increases the volume of finished products, increases the elasticity of the crumb, gives products an attractive appearance, a thin ruddy crust, improves the taste and aroma of finished products, slows down the process of staling of bread.
IREXOL
Application: improver for all types of wheat flour products
Dosage: 0,1 – 0,3 %
Structure: wheat flour, enzymes, ascorbic acid, E472e, glucose.
Benefits:
-applications: strengthens the gluten of the dough, increases its water absorption capacity, accelerates the fermentation process.
-quality: improves the taste and aroma of finished products, increases their volume, increases the elasticity of the crumb and crust, gives the products an attractive appearance, whitens the crumb, slows down the process of staling of bread.
IREXOL M
Application: as a complex action improver in the production of pasta.
Dosage: 0,4 %.
Structure: wheat flour of the highest grade, enzymes.
Benefits:
-applications: increases the water absorption capacity of pasta, improves their cooking properties and reduces stickiness.
-quality: allows you to preserve good consumer properties of pasta during prolonged cooking, increases strength and reduces the number of deformed products and scrap, improves the color of products.
MELLA FG PLUS
Application: improver for baked goods made from wheat flour.
Dosage: 1,5 – 2,0 %
Structure: wheat flour, wheat malt flour, soy flour, dextrose, calcium carbonate, lactic acid, ascorbic acid, etc.
Benefits:
-Applications: the dough is easy to process, stable during fermentation; retains the quality of products well when they are cooled and frozen, the dough does not shrink even when overstaying.
-quality: gives the finished product uniform porosity, ruddy crust, pleasant aroma and taste; keeps freshness for a long time.
PANIFARIN
Application: improver for all types of bread made from rye flour, wheat flour and mixed flour, especially when using flour with a reduced gluten content.
Dosage: 0,5 – 2,0 %.
Structure: wheat gluten, ascorbic acid, enzymes.
Benefits:
-applications: the dough becomes more plastic, its processing becomes easier; recommended as an addition to other improvers and leavens.
-quality: increases the volume and porosity of finished products, gives them a pleasant taste and prolongs their freshness.
PANIFRESH
Application: improver for the production of wheat, rye and mixed bread, gingerbread, biscuits.
Dosage: 1,0 –2,0 %.
Structure: Wheat swelling flour, wheat flour, wheat malt, potato flakes, vegetable fat, whey, ascorbic acid, guar gum, mono- and diglycerides of fatty acids, calcium carbonate, enzymes.
Benefits:
-applications: increases the water absorption capacity and increases the yield of finished products, promotes the rapid restoration of the dough structure during intensive machine processing.
-quality: increases the volume of finished products, ensures uniform porosity of products, keeps products fresh for a long time.
SOFT ROLLS
Application: special improver for toast and hamburger production
Dosage: 1,0 %
Structure: wheat flour, dextrose, calcium stearoyl lactylate, calcium sulfate, mono- and diglycerides, vegetable oil, enzymes, ascorbic acid.
Benefits:
-applications: improves the properties of the dough, accelerates the fermentation process.
-quality: improves the taste and aroma of finished products, increases their volume, increases the elasticity of the crumb and crust, gives the products an attractive appearance, slows down the process of staling of bread.
STABILIN
Application: improver for products made from wheat flour with low gluten (from flour infected with a bug-turtle).
Dosage: 1-3 %
Structure: wheat flour, ascorbic acid, calcium carbonate, calcium phosphate, citric acid, enzymes, malt flour, etc.
Benefits:
-applications: strengthens the gluten of the dough, preventing the spreading of the dough pieces during proofing, increases the water absorption capacity of the flour, accelerates the fermentation of the dough, improves the plasticity of the dough.
-quality: improves the taste and aroma of finished products, increases their volume, increases the elasticity of the crumb and crust, gives the crust a blush and gloss, makes the crumb lighter, increases the shelf life of the finished products.
FAVORITE
Application: improver for all types of wheat flour products.
Dosage: 0,2 - 0,5 %.
Structure: wheat flour, malt wheat flour, soy flour, glucose, enzymes, ascorbic acid.
Benefits:
-applications: strengthens the gluten of the dough, increases its water absorption capacity, accelerates the fermentation of the dough, improves the plasticity of the dough.
-quality: improves the taste and aroma of finished products, increases their volume, increases the elasticity of the crumb and crust, gives the crust a blush and gloss, makes the crumb lighter, increases the shelf life of the finished products.
FOREX
Application: an improver for all types of bakery products made from wheat flour, especially baked goods and pastries.
Dosage: 0,5 –1,0 %
Structure: wheat flour, glucose, wheat malt flour, enzymes, ascorbic acid
Benefits:
-applications: high efficiency. Allows the production of products with a low sugar and fat content, but in taste, aroma and color of the crust, which are not inferior to those of higher-recipe varieties. It intensifies the dough fermentation process and shortens its duration. Increases dough stability.
-quality: increases the volume and prolongs the freshness of products. Gives the bread a rosy, glossy crust, a pleasant smell and taste.
Frosty
Application: an improver for all wheat flour products (including yeast puff), passing through the stage of freezing semi-finished products during the production process.
Dosage: up to 1.5%.
Structure: wheat flour, dry gluten, wheat malt flour, enzymes, ascorbic acid, glucose, calcium acetate, trisubstituted calcium phosphate, emulsifier (E 472e).
Benefits:
-application: guarantees the high quality of finished products prepared by any method of dough making (sponge, accelerated, etc.).
-quality: due to its composition, FROSTY provides an increase in volume and preservation of high quality products. The presence of malt gives the finished products a pleasant color, aroma and taste, crispiness and prolongs their freshness.
RECOMMENDATIONS FOR USE:
1. The improver is added when kneading the dough.
2. In order to achieve the best effect FROSTI is recommended to be used in the manufacture of products, the recipe of which includes margarine or other fatty product. If there is no fatty product, it is recommended to add 1% margarine or other fat together with the improver.
3. FROSTY is used in any mode of freezing and thawing of semi-finished products.
4. For long-term storage of frozen semi-finished products, it is recommended to increase the amount of yeast.
