Complex bread improvers catalog

Processing food additives adjust the properties of flour with low baking characteristics.
The additives are represented by multicomponent powder mixtures which contain mineral salts, enzyme preparations, oxidants, food acids, emulsifiers.

The application of the additives allows to:
• adjust the characteristics of the flour with medium and low baking properties;
• reduce the production cycle time;
• increase the water absorption capacity of flour;
• strengthen the gluten structure;
• improve the rheological properties of bread crumb;
• prolong the freshness of bread;
• to increase the output weight of bread;
• use energy saving technology and import substitution.

Complex bread improvers:

“Slavianka series - for products made of rye and mixture of rye and wheat flour
- Slavianka–5

“Plissa series - for products made of wheat flour
- Plissa–AP
- Plissa–120K
- Plissa–15

“Frigorie series - for production of frozen half-finished products
- Frigorie–7

“Kupecheskie series - for products of from wheat flour
- Kupecheskie–1
- Kupecheskie–15

Calcium peroxide - for products made of wheat flour

Aerating agents for pastry:

"Ellen series - for cakes, spice cakes, gingerbread
- Ellen -1
- Ellen -2
- Ellen -5
- Ellen -7
- Ellen -10

Toast mixture “Valentine - for production of toast bakery products

Compositions of double action:

"Paracels series - for products made of wheat flour
- Paracels-3
- Paracels-5
- Paracels-6
- Paracels-7
- Paracels-11
- Paracels-50

“Paracels series - for products made of rye and wheat flour mixture
- Paracels-12
- Paracels-16

Baking mixtures:

“Express Mix series - for scalded products made of rye and wheat flour mixture
- Express Mix - 1
- Express Mix - 2

For additional information see

or check the category Technologies/Manufacturing Technologies/Food Industry/