Description
Complex bakery additive for normal, frozen and delayed technologies
- Comfort during use
- Eliminates under- and over-kneading
- It increases the water absorption capacity of the flour
- It helps in the development of the framework of success
- It dramatically increases the dough's ability to rise
- It provides the finished product with a golden brown crust that is easy to pan
- Economic use
- Easy storage
- Excellent finished product
Nutritional Values
- Energy: 1593 kJ (380 kcal)
- Total Fat: 23.3g
- Saturated fatty acids (SAFA): 22.6 g
- Total carbs: 27.8g
- Sugars: 0.1 g
- Total fiber: 1.4 g
- Total protein: 3.9 g
- Salt: < 0.1 g
The data refer to 100 g of product!
Components
- Wheat flour
- emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids)
- anti-caking agent (calcium carbonate)
- flour treatment agent (ascorbic acid)
- enzymes (amylase, xylanase)
The bolded ingredients contain substances and products that cause allergies or intolerances.
Usage
Calculated as 0.5-1% flour, which should be added to the cup when kneading.