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BREAD IMPROVERS
For creative solutions
SOLUTIONS FOR BOTH BAKING
process AND FINISHED
PRODUCTS.
SUPER SOFTNESS
MULTI FRESH
MAXIMUM VOLUME
ALWAYS ORGANIC
SOFT’N FROZEN
INTENSIVE TUNERS
UNIVERSAL
SUPER SOFTNESS
SWEET DOUGH IMPROVER
Name:
Sweet dough improver
Abbreviation: SDI
Product number: 33852
EAN-code: 6 419811 338525
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
An exclusive novelty gives ultimate freshness and softness for coffee breads during the products whole shelf life.
Recommended to use in doughs with high amounts of
margarine and sugar.
Ingredients: Wheat flour, emulsifier E 471 and E 481 (14 440 mg/kg), enzyme, flour treatment agent E 300
Special instructions:
-
Dosage:
0,8 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour, emulsifier E 471 and E 481
............................................................................................................................................
SUPER SOFTNESS
SWEET DOUGH IMPROVER CLEAN LABEL
Name:SDI CL
Abbreviation: SDI CL
Product number: EAN-code: In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
An exclusive novelty for coffee breads without E-codes! Gives ultimate freshness and during the products whole shelf life.
Recommended to use in doughs with high amounts of
margarine and sugar.
Ingredients: Wheat flour, enzyme, flour treatment agent E 300
Special instructions:
-
Dosage:
0,8 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
SUPER SOFTNESS
NATURYE IMPROVER
Name:Naturye improver
Abbreviation: NARY
Product number: 33812
EAN-code: 6 419811 338129
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Improver without E-codes especially for loaf type rye bread baking. Increases volume and fresh keeping.
Ingredients: Wheat flour, wheat gluten, enzyme
Special instructions:
Usually possible to reduce yeast and shorten bulk fermenta- tion time by 20 – 30 %. Do not use with CMC.
Dosage:
1,0 – 2,0 % of flour in rye doughs
Declaration:
Wheat flour, wheat gluten
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
............................................................................................................................................
SUPER SOFTNESS
RYESOFT IMPROVER
Name:Ryesoft
Abbreviation: Ryso
Product number: 36814
EAN-code: 6 419811 368140
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 8 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Special rye bread improver Increases products softness and fresh keeping. Contains enzymes.
Ingredients: Rye flour, enzyme
Special instructions:
-
Dosage:
0,5 – 1,5 % of flour in rye doughs
Declaration:
Rye flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
SUPER SOFTNESS
SILKY IMPROVER
Name:Silky Improver
Abbreviation: SILKY
Product number: 33805
EAN-code: 6 419811 338051
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Special improver for both bread and coffee bread baking.
Increases products volume and fresh keeping properties.
Also improves machineability.
Ingredients: Wheat flour, emulsifying agents E 481 (166 000 mg/kg) and
E 472e, enzyme, inoxidizable agent E 300
Special instructions:
If amount of Silky is 2,0 %, the content of E 481 of the bread
is about 2 245 mg/kg when using standard recipe
Dosage:
1,0 – 2,0 % of flour weight
Declaration:
Wheat flour, emulsifying agents E 481 and E 472e
............................................................................................................................................
MULTI FRESH
MULTI FRESH IMPROVER
Name:
Multi Fresh Improver
Abbreviation: MFI
Product number: 33840
EAN-code: 6 419811 338402
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 6 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Exclusive and E-code free bread improver for wheat and
multigrain baking. Gives ultimate freshness and softness during
the product’s whole shelf life.
Ingredients: Wheat flour, enzyme, flour treatment agent E 300
Special instructions:
In fat containing recipes the possibility of off-flavours to be
considered (especially butter, milk powder and palm oil)
Dosage:
0,5 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
MULTI FRESH
MFI++ IMPROVER
Name:MFI++
Abbreviation: MFI++
Product number: 33841
EAN-code: 6 419811 338419
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 6 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Wheat and multigrain bread improver which gives ultimate
freshness and softness during the product’s whole shelf life.
Also increases products volume.
Ingredients: Wheat flour, emulsifier E 481 (144 400 mg/kg), enzyme, flour
treatment agent E 300
Special instructions:
In fat containing recipes the possibility of off-flavours to be
considered (especially butter, milk powder and palm oil).
If amount of MFI++ is 1,5 %, the content of E 481 of the bread
is about 1 465 mg/kg when using standard recipe.
Dosage:
0,5 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour, emulsifier E 481
............................................................................................................................................
MULTI FRESH
VIKING IMPROVER
Name:Viking Improver
Abbreviation Viki
Product number: 33818
EAN-code: 6 419811 338181
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Wheat and multigrain bread improver without E-codes. Increases especially breads fresh keeping properties.
Ingredients: Wheat flour, enzymes, flour treatment agent E 300
Special instructions:
-
Dosage:
1,0 – 2,0 % of flour weight
Declaration:
Wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
MULTI FRESH
MASI IMPROVER
Name:Masi Improver
Abbreviation Masi
Product number: 33817
EAN-code: 6 419811 338174
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 8 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Improver especially for rye bread baking, without E-codes.
Increases products fresh keeping properties and volume.
Ingredients: Rye flour, enzymes
Special instructions:
Usually possible to reduce yeast and shorten bulk fermentation time by 20 – 30 %. Do not use with CMC.
Dosage:
1,0 – 2,0 % of flour in rye doughs
Declaration:
Rye flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
............................................................................................................................................
MAXIMUM VOLUME
VOLUME FRESH IMPROVER
Name:
Volume Fresh Improver
Abbreviation VFI
Product number: 33810
EAN-code: 6 419811 338105
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 6 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Bread improvers for baking clean label wheat and
multigrain bread. Increases the volume and give products
an impressive texture.
Ingredients: Wheat flour, enzyme, flour treatment agent E 300
Special instructions:
In fat containing recipes the possibility of off-flavours to be
considered (especially butter, milk powder and palm oil).
Dosage:
0,5 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
MAXIMUM VOLUME
VFI++ IMPROVER
Name:VFI++
Abbreviation: VFI++
Product number: 33816
EAN-code: 6 419811 338167
In bags / in big bags: 20 kg
Packing material: Paperbag with PE-cover
Best before: 6 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description: Gives excellent volume and impressive texture to wheat and multigrain bread, Also enhances products fresh keeping
properties and machineability.
Ingredients: Wheat flour, emulsifier E 481 (160 000 mg/kg)), enzyme,
flour treatment agent E 300
Special instructions:
In fat containing recipes the possibility of off-flavours to be
considered (especially butter, milk powder and palm oil).
If amount of VFI++ is 1,5 %, the content of E 481 of the bread
is about 1 620 mg/kg when using standard recipe.
Dosage:
0,5 – 1,5 % of flour in wheat doughs
Declaration: Wheat flour, emulsifier E 481
............................................................................................................................................
MAXIMUM VOLUME
VOLUME CLEAN LABEL
Name:
Volume Clean Label
Abbreviation: VCL
Product number: 33826
EAN-code: 6 419811 338266
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 6 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
General bread improver for baking clean label wheat and
multigrain bread. Increases the volume and give products
an impressive texture.
Ingredients:
Wheat flour, enzyme, antioxidant E 300
Special instructions:
In fat containing recipes the possibility of off-flavours to be
considered (especially butter, milk powder and palm oil).
Dosage:
0,5 – 1,5 % of flour weight
Declaration:
Wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
MAXIMUM VOLUME
REGINA IMPROVER
Name:
Regina Bread Improver
Abbreviation: Regi
Product number: 53814
EAN-code: 6 419811 538147
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Improver for breads, buns and yeast raised pastries. Increases volume, enhances products freshness and softness with easier processability.
Ingredients: Wheat flour, emulsifier E 482 (435 000 mg/kg), flour treatment agent E 300 and E 920, enzyme
Special instructions:
If amount of Regina is 1,5 %, the content of E 482 of the bread is about 4 410 mg/kg when using standard recipe
Dosage:
0,5 – 1,5 % of flour weight
Declaration: Wheat flour, emulsifier E 482, flour treatment agent E 920
............................................................................................................................................
ALWAYS ORGANIC
NEVE ORGANIC
Name:
Neve Organic Bread Improver
Abbreviation: Neve
Product number: 33833
EAN-code: 6 419811 338334
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 8 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Bread improver without E-codes especially for organic wheat
and multigrain bread baking. Enhances the baking properties of dough and increases volume and freshness in the bread.
Ingredients: Organic wheat flour, enzyme, antioxidant E 300
Special instructions:
In fat containing recipes the possibility of off-flavours to be
considered (especially butter, milk powder and palm oil).
Dosage:
0,5 – 1,5 % of flour in wheat doughs
Declaration:
Organic wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
ALWAYS ORGANIC
MASI ORGANIC
Name:
Masi Organic Improver
Abbreviation: Masi Org
Product number: 36804
EAN-code: 6 419811 368041
In bags / in big bags: 800 kg
Packing material: Polypropylene Big Bag
Best before: 8 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
E-code free improver for baking organic rye bread. Enhances
the baking properties of dough and increases volume and
freshness in the bread.
Ingredients: Organic rye flour, enzyme
Special instructions:
Do not use with CMC.
Dosage:
1,0 - 2,0 % of flour weight
Declaration:
Organic rye flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
............................................................................................................................................
SOFT’N FROZEN
FROZEN DOUGH IMPROVER
Name:
Frozen Dough Improver
Abbreviation: FDI
Product number: 33838
EAN-code: 6 419811 338389
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Unique frozen improver gives more volume to frozen products.
Restores the frozen product with properties equivalent to a
freshly baked product. Suitable also for rich dough and can be
used in both raw frozen products and par-baked frozen products.
Ingredients: Wheat flour, emulsifier E 472 e, bodying agent E 412, enzyme,
flour treatment agent E 300
Special instructions:
-
Dosage:
0,5 - 1,5 % of flour weight
Declaration:
Wheat flour, emusifier E 472 e, bodying agent E 412
SOFT’N FROZEN
FROZEN CLEAN LABEL
Name:
Frozen Clean Label
Abbreviation: FCL
Product number: 33839
EAN-code: 6 419811 338396
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Unique improver for frozen baking without E-codes! Restores
the frozen product with properties equivalent to a freshly baked
product. Suitable also for rich dough and can be used in both
raw frozen products and par-baked frozen products.
Ingredients: Wheat flour, enzyme, flour treatment agent E 300
Special instructions:
-
Dosage:
0,5 - 1,5 % of flour weight
Declaration:
Wheat flour
CLEA
N
Wi
E-c thout
ode
s!
A
L
BEL
............................................................................................................................................
SOFT’N FROZEN
REX FREEZE IMPROVER
Name:
Rex Freeze Improver
Abbreviation Rex
Product number: 33821
EAN-code: 6 419811 338211
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Improver for frozen baking. Rex improves products volume,
freshness and softness when deep frozen.
Ingredients: Wheat flour, bodying agent E 412, emulsifier E 472 e and E 471, dextrose, palm oil, enzyme, flour treatment agent E 300
Special instructions:
-
Dosage:
1,0 – 2,0 % of flour in wheat doughs
Declaration: Wheat flour, bodying agent E 412, emulsifier E 472 e and E 471, dextrose, palm oil
INTENSIVE TUNERS
FRESHNESS TUNER
Name:Freshness Tuner
Abbreviation: FTUN
Product number: 33831
EAN-code: 6 419811 33810
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Tuners give a specific and intensive effect to the product.
Freshness Tuner improves only fresh keeping properties
of the products and can be used either alone or as
a booster with another bread improver.
Ingredients: Wheat flour, enzyme
Special instructions:
-
Dosage:
0,6 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour
............................................................................................................................................
INTENSIVE TUNERS
SHORTNESS TUNER
Name:Shortness Tuner
Abbreviation STUN
Product number: 33835
EAN-code: 6 419811 338358
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description: Tuners give a specific and intensive effect to the product.
Shortness Tuner gives short bite effect to the product and
can be used either alone or as a booster with another bread
improver.
Ingredients: Wheat flour, enzyme
Special instructions:
-
Dosage:
0,2 – 0,5 % of flour in wheat doughs
Declaration:
Wheat flour
INTENSIVE TUNERS
MACHINEABILITY TUNER
Name:Machineability Tuner
Abbreviation MTUN
Product number: 33834
EAN-code: 6 419811 338341
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description: Tuners give a specific and intensive effect to the product.
Machineability Tuner improves machineability of the dough
and can be used either alone or as a booster with another
bread improver.
Ingredients: Wheat flour, enzyme
Special instructions:
-
Dosage:
0,2 – 0,5 % of flour in wheat doughs
Declaration:
Wheat flour
............................................................................................................................................
INTENSIVE TUNERS
L&S TUNER
Name:L&S Mix
Abbreviation L&S Mix
Product number: 33813
EAN-code: 6 419811 338136
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 8 months unopened in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Special mix which shortens scalding time
Ingredients: Rye flour, enzyme
Special instructions:
Dough temperature must be below 66 °C before adding
the L&S-mix
Dosage:
0,5 % of dough weight, depending on the required end result
and used flour quality
Declaration:
Rye flour
BALTIC FRESH IMPROVER
UNIVERSAL
Name:
Baltic Fresh Improver
Abbreviation: BFI
Product number: 33803
EAN-code: 6 419811 338037
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened, in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Bread improver including wheat gluten and emulsifiers which
make dough stronger. Especially for toast and wheat tin bread
baking. Breads become more preserved and spongy when
using BFI.
Ingredients: Wheat gluten, wheat flour, emulsifiers E 471 and E 482
42 305 mg/kg, wheat malt flour, dextrose, bodying agent E 412,
acidulant E 262, enzyme, flour treatment agent E 300
Special instructions:
If amount of BFI is 2,0 %, the content of E 482 of the bread is
about 570 mg/kg when using standard recipe
Dosage:
0,5 – 2,0 % of flour in wheat doughs
Declaration:
Wheat gluten, wheat flour, emulsifiers E 471 and E 482, wheat
malt flour, dextrose, bodying agent E 412, acidulant E 262
............................................................................................................................................
VOILÁ IMPROVER
UNIVERSAL
Name:Voilá Improver
Abbreviation Voilá
Product number: 33800
EAN-code: 6 419811 338006
In bags / in big bags: 20 kg
Packing material: Paper bag with PE-cover
Best before: 12 months unopened in dry and cool room.
To be kept away from smelling substances.
Recommended storage conditions:
Max. 25 °C temperature
Max. 80 relative humidity (% rH)
Description:
Bread improver for wheat and multigrain breads. Suitable for
coffee bread baking as well. Mixture improves dough’s baking properties and mechanical processability. Also increases breads volume.
Ingredients: Wheat flour, emulsifier E 472e, wheat malt flour, enzyme,
flour treatment agent E 300
Special instructions:
-
Dosage:
0,5 – 1,5 % of flour in wheat doughs
Declaration:
Wheat flour, emulsifier E 472e, wheat malt flour