“BAKER+” complex bread improver
General description:
“BAKER+” complex bread improver is a combination of natural components, which increases qualitative characteristics of bakery products. “BAKER+” complex bread improver makes the baking process essentially easier and can be used with any type of fiour for any type of bread.
When using “BAKER+” complex bread improver, qualitative characteristics of bread get better: aerogenic and gas-retaining power and dough elasticity (due to gluten elasticity increase), final product volume increases, bread remains fresh longer.
“BAKER+” complex bread improver assures the following results:
2.Sleek and golden crust,
3.Amazing softness of crumb,
4.Longer expiration time.
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Ingredients:
Ferments
Emulgator E 472e
Ascorbic acid E 300
Sucrose
Food citric acid E 330
E 342
Gluten
Wheat flour.
Method of application:
“BAKER+” improver is added simultaneously with other ingredients.
Dosage:
Use 0.3-0.5%-ов of applied flour.
Packaging:
“BAKER+” improvers are offered in 500g polypropylene packages, as well as in 10kg and 20kg bags. 500g packages, in their turn, those are packed into pasteboard boxes of 20 packages each.
Weight of a pasteboard box with 500g packages is 10kg.
Storage:
Storage conditions: dry and cool place (at temperature +5 +15°C), expiration date: 1 year from production date.
“BAKER+” improver is more effective when used together with “BAKER” yeast:
see Table of qualitative characteristics more...
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