magimix improver with a gray label "Bread + loaves" [magimix® SAF-NEVA Lesaffre]
(dry 47
Recommendation: можно использовать
Composition: Soy flour, Calcium carbonate, Ascorbic acid, Fungal amylases and hemicellulases.
Characteristics/description of raw materials: Ideal for the production of mass varieties of bread from wheat flour: loaves and pan bread.
Application area: Increases the water absorption capacity of the dough and, consequently, the yield of the final product;
Improves the shape stability of dough pieces;
Provides better dough elasticity;
Improves the mechanical workability of the dough;
Allows you to get the best volume of dough pieces after the final proofing.
Functional properties/benefits: larger volume,
Smooth, golden crust without cracks, White homogeneous crumb,
Exceptional crumb softness
Longer shelf life.
Technological recommendations: DOSAGE: 0.1-0.3% by weight of flour or from 0.1 to 0.3 kg per 100 kg of flour, depending on the method of dough and flour quality. Underdosing or overdosing can lead to deterioration in the quality of the finished product.
Shelf life, storage and transportation conditions: 2 years from the date of issue. It should be stored in a dry and cool place (at a temperature not exceeding + 30 ℃).
Packaging: Boxes weighing 10 kg (net) with inner plastic bags.