Facilitates processing of dough, improves the properties of dough, glue strengthens of dough, increasing the volume of bread, allows greater absorption of water and extends the freshness and durability of the finished product.Gives uniform middle part and thin crust.Improves color cover. It is intended for the production of free baked and molded bread. 

Dosage of 0.3 to 0.6% compared to the mass of flour for bread and 0.5 to 0.8% on the mass of flour for pastries

Product Weight 0.58 kg before baking

Product Weight 0.50 kg after baking

Total pieces of product: 27.5

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Markedly enhances the adhesive of dough, provides a large tolerance in the process, facilitates the processing of dough, improves elasticity of dough, significantly increases the volume of products and increases water absorption. It is intended for the production of free baked bread, especially on industrial lines with high-speed mixers.

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.3 to 0.5% on the mass of flour for pastries

Product Weight 0.58 kg before baking

Product Weight 0.50 kg after baking

Total pieces of product: 27.7

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Improves resilience and elasticity of dough, glue strengthens of dough increasing the volume of bread, allowing greater water absorption and prolong freshness and durability of the finished product. Gives the product a uniform environment and improves the color of bark.

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.3 to 0.6% on the mass of flour for pastries

Product Weight 0.58 kg before baking

Product Weight 0.50 kg after baking

Total pieces of product: 27.6

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Facilitates processing of the dough, improves the elasticity of dough, glue strengthens of dough increasing the volume of bread, but primarily affects the structure of protection, color and appearance of the crust.

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.4 to 0.8% on the mass of flour for pastries

Product Weight 0.58 kg before baking

Product Weight 0.50 kg after baking

Total pieces of product: 27.5

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Facilitates processing of the dough, improves the elasticity of dough, glue strengthens of dough, increasing the volume of bread, allowing greater absorption of water, but primarily affects the structure of protection, color and appearance of crust.It comprises no emulsifier or other chemical additives other than ascorbic acid (vitamin C) .

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.4 to 0.8% on the mass of flour for pastries

Product Weight 0.58 kg before baking

Product Weight 0.50 kg after baking

Total pieces of product: 27.5

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Facilitates processing of the dough, improves the properties of dough, glue strengthens, increasing the volume of bread, allows greater absorption of water and up to 2% compared to standard improvers, extends the freshness and durability of the finished product. Gives the product a smooth middle and a thin crust. Improves color cover. It is intended for the production of free baked and molded bread.

Dosage of 0.2 to 0.4% compared to the weight of flour

Product Weight before baking 0.58 kg

Product Weight after baking 0.50 kg

Total pieces of product: 27.7

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.4 to 0.8% on the mass of flour for pastries

Product Weight 0.58 kg before baking

Product Weight 0.50 kg after baking

Total pieces of product: 27.5

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 240 ° C

Baking time: 23-25 minutes

Dosage of 0.2 to 0.4% compared to the weight of flour

Product Weight before baking 0.58 kg

Product Weight after baking 0.50 kg

Total pieces of product: 27.7

Mixing time: 3 + 5 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: about 230-250 ° C

Baking time: 25 minutes