improver Magimix "AM 501" (yeast puff) [magimix® SAF-NEVA Lesaffre] (integrated nutritional supplement улучшитель хлебопекарный)
(dry 60

Recommendation: можно использовать

Manufacturer website: lesaffre.ru

Composition: Thickener (E412), wheat flour, stabilizer (E170), thickener (E415), emulsifier (E472e), antioxidant (E300), flour treatment agent (E920), enzymes (xylanases and alpha-amylases).

Characteristics/description of raw materials: A unique product for making yeast puff pastries.
The use of "Magimix" AM-501 will provide your products with: volume, super layering, no undermining, better terms of freshness preservation.
For the production of yeast flaky products by the direct method: a guarantee of obtaining volume, super layering and excellent preservation of the product. When using conventional improvers, bottom explosions sometimes occur, the volume is not always stable.
The use of "Magimix" AM 501 guarantees an excellent quality of the final product (volume + layering + lack of undermining).

Application area: A unique product for the production of yeast puff pastries.

Preparation of raw: Free from the returnable container in a special room (preparatory) and the raw material is transferred to the internal labeled container. Bulk raw materials are sieved in order to remove foreign particles of ferromagnetic impurities. Packaged raw materials and auxiliary materials are stored in warehouses on racks at least 15 cm from the floor level and 70 cm from the walls.

Functional properties/benefits: reducing agent (L-cysteine): affects gluten, makes it more elastic. As a result, the dough is easier to machine, and the volume of the dough piece in the oven increases significantly. The likelihood of explosions is significantly reduced; hydrocolloids allow the dough to absorb large amounts of water (water absorption capacity of hydrocolloids is 1200% of its own weight). During baking, the water partially evaporates, giving the product better lift in the oven and excellent layering. In addition, due to increased hydration, the shelf life of finished products increases. Other ingredients: provide a stable volume after baking throughout the entire shelf life of frozen semi-finished products (up to 3 months). Dosage 0.2-0.6% yeast to align the test surface semifinished cakes 0,5-1,0% yeast for making puff (direct method) of 0.8-1.5% for the manufacture of layered products frozen after the partial proofing , it is recommended to additionally use gluten or "Magimix" with a blue label 1.0-2.0% for the manufacture of products using the "PAF" technology (+ be sure to use dry gluten in a dosage of 2-4%).

Technological recommendations: In some cases, you can additionally add dry gluten at a dosage of 2-4% by weight of flour or an improver "Magimix" with a blue label at a dosage of 1.5-2.5% by weight of flour;
For the technology of production of frozen puff products after molding. The use of "Magimix" AM-501 in a dosage of 0.5-0.8% of the flour mass together with the improver "Magimix" with a blue label will provide a reduction in the time of re-cooking. Usually it takes 1 hour for defrosting and 2-2.5 hours for proofing (+26 ℃). When using "Magimix" AM-501, the time is reduced by 25-30% (the reducing agent will exclude the occurrence of explosions, and hydrocolloids will provide volume and layering);

Shelf life, storage and transportation conditions: Shelf life: 24 months in original packaging Store in a cool, dark, dry place.