magimix improver with green label "Gluten loosening" [magimix® SAF-NEVA Lesaffre] (integrated nutritional supplement улучшитель хлебопекарный)
(dry 90

Recommendation: можно использовать

Manufacturer website: lesaffre.ru

Composition: Wheat flour, stabilizer: calcium carbonate E170(i), emulsifier: E472e, antioxidant: ascorbic acid E300, flour treatment agent: L-cysteine ​​E920, enzymes (amylases and hemicellulases).

Characteristics/description of raw materials: Improver "Magimix" with a green label contains the reducing agent L-cysteine. It allows you to relieve the tension of the gluten framework.

Application area: Ideal for wheat and rye/wheat flours, especially when using flours with normal and short-tear gluten and slow kneading.

Functional properties/benefits: Magimix Green Label Improver contains the reducing agent L-cysteine. It allows you to weaken the tension of the gluten framework and as a result:

Shows excellent results on single-speed dough mixing equipment;
When processing excessively strong flour or flour with short-tearing gluten, it allows you to get a good volume of products (bread will not shrink in the oven);
When working with normal flour, the effect of the reducing agent has a positive effect on extensibility. As a result, the risks of explosions are reduced, the bread rises well in the oven. In addition, the gluten frame develops faster and, accordingly, the kneading time will be reduced, which will positively affect the taste and aroma of the bread, because. it will be possible to avoid excessive oxidation (blocking of aromatic substances);
In the manufacture of bread from a mixture of rye and wheat flour, it allows to give products dimensional stability (for hearth varieties) and additional volume;
The composition of the improver is multifunctional, so it can be used for a wide range of breads.

Technological recommendations: Add green labeled Magimix improver directly to the flour and mix.
Dosage:
0.3-0.5% by weight of flour (300-500 grams per 100 kg of flour), depending on the method of dough making and the quality of the flour (with the sponge method, it is recommended to reduce the dosage to 0.4%). For processing excessively strong flour or flour with short-tearing gluten, the dosage of the improver is at least 0.4% (at least 400 grams per 100 kg of flour).

Shelf life, storage and transportation conditions: 2 years in a dark, dry and cool place.

Packaging: Corrugated box weighing 10 kg.