Improver for phyllo dough
This improver stabilizes the structure of separate layers.
It optimizes all stages of dough processing – easier machine forming of phyllo. The phyllo is evenly rolled out, elastic and strong.
A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants.
Bread improver for all kind of wheat bread, buns,loaf, rolls and croassants.
Significant increases bread volume
Improved shell-life, structure and softness
Enhances crust-color
Improving the overall production technology
For optimising the dough handling
-in mechanical dough processing
-in manual dough processing
-for different dough processing methods and dough temperatures
DOSAGE: 0.2-0.5 % of flour weight, depending on flour quality. Put directly in the flour.
PVC bags from 20 or 25 kg.
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The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled.
The improver increases water absorption and improves dough properties during processing. Products made with this improver are cooked without sticking together and they have pleasant odour and taste. The ready pasta products are boiled for shorter time and do not decompose. The duration of the technological process is shortened and energy consumption is reduced. The time for drying in the manufacturer factory is reduced. The adhesion properties of the dough and its stability are improved. The products have greater tolerance to pre-heating. The time for ready production control is reduced. The use of this improver leads also to unification of the technological process which is manifested in the option for work with flour of different indexes – including common wheat flour.
DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour.
