Technological additives (improving agents) for frozen dough FRIGORY

Purpose

The technological additives are used in bakery when making wheat-flour products to intensify the technological process and to improve the finished product quality.

• Improving agents «Frigory» are used in the production of frozen bakery and puff semi- products;
• Improving agents «Frigory4» and «Frigory 6» are recommended for frozen bakery semi- products production;
• Improving agents «Frigory6» and «Frigory 7» are recommended for frozen puff semi- products.

Characteristics
The additives are homogenous well-milled mixtures without a specific smell. They are obtained by mixing the active part (food acids, ferment preparations etc.) with different kinds of fillers.

Dozing:

• Bakery production:
  • laquo;Frigory 4» - 0,3% to the flour mass;
  • «Frigory 6» - 1,0% to the flour mass;
• Puff production:
  • «Frigory 6», «Frigory 7» - 0,3% to the flour mass adding dry gluten;
  • «Frigory 6», «Frigory и 7» - 1,0% to the flour mass without adding dry gluten

New generation improving agents

• Water soluble improving agents for week gluten flour «Aqua-mix 30», «Aqua-mix 32»;
• Improving agents for short-torn gluten «Taceol 21»;

For details see the site http://www.unitehprom.by/food_prods1

Range of application

• bakery
• confectionary

Form of cooperation
Finished product sale