Recommended for production of rolls and buns, rich fermented and flaky goods as well as goods while manufacturing which it is very important to achieve optimum rheological dough properties and porosity structure of finished product. Maximum possible effect is achieved by application of intensive mixed dough. Dosage and method of application: 0.3-0.5% of the flour weight depending on dough process, fermentation time of semi-finished products and flour quality.
Recommended for production of wholesale bread varieties of wheat flour at sponge and straight dough methods. Dosage and method of application: 0.2-0.4% of the flour weight depending on dough process, fermentation time of semi-finished products and...more info
For production of toast bread and long shelf life goods. The improver intensifies dough fermentation and maturation process, allows to reduce manufacturing process and at accelerated straight dough method to receive goods being as good as the product...more info
Complex improver for products made of rye wheat flour. Finex for rye breads improves crumb structure of the finished product, provides uniform thin-walled porosity. It allows getting a larger volume of dough pieces after proofing by improving their f...more info
For rolls and buns, rich fermented, flaky goods, and dough semi-finished products, which can undergo the process of freezing. The maximum possible effect is achieved by using an intensive mixed dough. Dosage: 1.0-3.0% of the flour weight.more info
For the production of dried products, buns for hot dogs and hamburgers and other products, where fine thin-walled porosity is required. Dosage: 0.5-1.0% of the flour weight.more info