improver Magimix with a blue label “Freeze + ciabatta” [magimix® SAF-NEVA Lesaffre] (integrated nutritional supplement улучшитель хлебопекарный)
(dry 90
Recommendation: можно использовать
Manufacturer website: lesaffre.ru
Composition: Wheat gluten, emulsifier E472e, antioxidant: ascorbic acid E300, processing aids: enzymes (amylases and hemicellulases).
Characteristics/description of raw materials: The ideal product for shock freezing technologies.
Application area: The high content of high-quality gluten and the optimal content of ascorbic acid (gluten strengthener) make it possible to use this product for:
Production of breads with high humidity (W=46-49%, ciabatta, focaccia, etc.);
Making puff yeast products in a "direct" way, if you want to get super volume and layering;
Flour corrections with low gluten content (22-26% raw gluten).
Functional properties/benefits: The principle of operation of "Mazhimix" with a blue label "Freeze + ciabatta":
As is known, when using the technology of "shock" freezing, ice crystals partially damage the gluten framework, thus reducing the gas-holding capacity and dimensional stability. Therefore, the percentage of damaged gluten must be compensated. For the production of the improver "Mazhimix" with a blue label, only high-quality gluten is used, in combination with ascorbic acid and an emulsifier, which make it possible to obtain a guaranteed stable quality of the product throughout the entire shelf life of frozen semi-finished products (up to 6 months).
For the production of Ciabatta-type varieties, this product provides excellent porosity (large alveoli) and elastic crumb (reduction of crumbiness);
Advantages:
When using flour with a reduced gluten content, it provides products with additional volume, reduces crumbling and increases shelf life.
The composition of the improver allows it to be used in various directions of "shock" freezing:
freezing dough blocks;
freezing after molding (baguettes, puffs, loaves, etc.);
freezing after partial proofing (buns, puff yeast products).
Technological recommendations: Add blue-labeled Magimix directly to the flour and mix.
Dosage:
1.5-3% by weight of flour (or 1500-3000 grams per 100 kg of flour), depending on the shelf life of frozen semi-finished products and the quality of flour. With normal flour quality (W=minimum 230, Ie (elasticity index)=minimum 55%, falling number about 300 sec., number of damaged starch grains according to Odedje about 7%) dosage:
1.5-2% - up to 1 month of storage semifinished.
2.0-3% - up to 6 months of storage semifinished.
When using the technology of proving frozen semi-finished products, it is recommended to increase the dosage of the improver by 25%.
When using Mazhimix with a blue label for the production of ciabatta-type bakery products, the dosage is 2-3%, for puff products (direct method) 1.5-2.5%, for correcting flour with a low gluten content 1.5-3%.
Shelf life, storage and transportation conditions: Shelf life: 2 years in a dark, dry and cool place.
Packaging: Corrugated box weighing 10 kg.
