Processing aids for improving the quality of flour
Purpose and filed of application
Complex baking modifiers KEDR, SLAVYANKA, PLISSA, APHEYA are intended for correction of flour properties and manufacturing of qualitative bakery products:
Plissa - for products made of wheat flour,
Kedr, Slavyanka, Alpheya - for bread of mixed blending,
Kedr - 2 - for bread made of scalded dough.
Baking modifiers are polycomponental powderlike mixes containing mineral salts, fermental preparations, oxidizers, food acids, emulsifying agent of natural origin.
Characteristics and advantages
Application of baking modifiers allows:
Complex baking modifiers KEDR, SLAVYANKA, PLISSA, APHEYA are intended for correction of flour properties and manufacturing of qualitative bakery products:
Plissa - for products made of wheat flour,
Kedr, Slavyanka, Alpheya - for bread of mixed blending,
Kedr - 2 - for bread made of scalded dough.
Baking modifiers are polycomponental powderlike mixes containing mineral salts, fermental preparations, oxidizers, food acids, emulsifying agent of natural origin.
Characteristics and advantages
Application of baking modifiers allows:
- To correct characteristics of flour with average and lowered baking properties
- To reduce time of a production cycle of baking
- To increase water-absorbing ability of flour
- To strengthen the gluten body of flour
- To improve rheological properties of dough and to ease its automatic production
- To improve structural - mechanical properties of bread crumb
- To counteract rope disease of bread
- To prolong bread freshness and its storage life
- To increase yield on charge
