Complex Baking Improvers

Complex baking improvers are multicomponent powder mixtures containing mineral salts, enzyme preparations, oxidizing agents, food acids, emulsifiers.

Complex baking improvers of the Plissa series

Baking complex improver "Plissa-15"

- for the processing of wheat flour with weak and medium baking properties. The dough fermentation process is reduced by 10-20 minutes. For the manufacture of bakery, donuts, rusks.

Dosage

to the mass of flour -0,1-0,3%.


Khala "Loshitskaya" with baking improver "Plissa-15"

Drying Italian style "Bon appetite" with basil

Drying in Italian "To tea" twisted with poppy seeds

Baking complex improver "Plissa AP"

- for the processing of wheat flour with weak and medium baking properties. The process of dough fermentation is reduced by 10-15 minutes. For all kinds of products.

Dosage

to the mass of flour - 0.2-0.3%.

 

Vitushka “Protalinka” with baking improver “Plissa-AP"

Baking improver complex "Plissa 120K"

- for processing wheat flour with a low gluten content (23-25%) of low quality. For the manufacture of wicker, soles, bakery products.

Dosage

to the mass of flour - 0.3-0.5%.

 

Bun for hot dog with baking improver "Plissa-120K"


Complex baking improvers for rye and rye-wheat bread series "Slavyanka"

Improver complex baking "Slavyanka-5"

- for processing rye flour or a mixture of rye and wheat flour with increased autolytic activity, as well as wheat flour with moderate and weak gluten.

For the manufacture of products from rye and a mixture of rye and wheat flour.

Dosage

to the mass of flour - 0.15-0.3%.

Butter bun "Samotsvetik" with baking improver " Slavyanka -5"


Improvers for frozen products of the Frigory series

Baking complex improver for products from wheat flour "Frigory - 7"

For the manufacture of frozen semi-finished bakery and puff products to intensify the process after defrosting.

Increase the stability and gas-holding capacity of the test, improve the porosity and texture of the crumb, improve the organoleptic characteristics of the finished product.

Dosage to the mass of flour - 0.3-1.0%.

 

Тесто "Хозяюшка"