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BAKING IMPROVER OF AS-PANECO buy in Almaty
Buy BAKING IMPROVER OF AS-PANECO
BAKING IMPROVER OF AS-PANECO

BAKING IMPROVER OF AS-PANECO

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Kazakhstan, Almaty
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Description

BAKING IMPROVER AS-PANECO (green label)

Highly effective powdery improver for production of the wide range of bakery products from wheat flour with average baking properties
Expense: 100gr. - 300 gr. on 100 kg. torments (the dosage depends on quality of flour!!!)
Structure: Enzymes, alpha amylase, ascorbic acid, wheat flour, a calcium carbonate as a filler
AS-Panobladayet following advantages:

ESO-znachitelno increases bread volume;

- increases a formoustoychivost of products, thereby excludes marriage;

- intensifies process of maturing of the test;

- reduces a crumb kroshkovatost, does it to more elastic;

- improves structure of porosity and rheological properties of a crumb;

- increases an exit of products;

- reduces degree of an ocherstveniye of products.

THE INSTRUCTION TO APPLICATION

"AS-PANECO" can be applied at any ways of a testoprigotovleniye: the accelerated, bezoparny ioparny, it is dosed in a dry form.

At the accelerated and bezoparny ways of a testoprigotovleniye "AS-PANECO" it is dosed at a test batch.

At a basic way the improver can be added at a batch of a support or at a test batch.

Dough at the accelerated way is kneaded within 5-25 min. depending on type of the dough mixing car. Water temperature on a batch in the summer 16-20O C, in the winter 22-26O C. Test temperature after a batch 29-30O C. Test otlezhka duration after a batch-20 of mines; rasstoyka of 60-90 min. at a temperature of 35-40O With and relative humidity of Wednesday of 75-85%.

After a rasstoyka test preparations direct to pastries. The pastries are made in the humidified baking chamber. Temperature of pastries depends on a type of the baked production (from 170 to 230O C), pastries duration - from the mass of test preparation.

At a bezoparny way of a testoprigotovleniye fermentation of the test in weight can sokrashchatsyav dependences on conditions of technological process for 20-40 min.

At addition of an improver at a support batch it it is expedient to reduce duration of fermentation by 20-30 min., duration of fermentation of the test - accepted at the enterprise. At addition of an improver at a test batch on well fermented out support duration of fermentation of the test in weight makes 10-15 min.

Rasstoyka and pastries for bezoparny and basic ways - as it is specified for the accelerated way.

Period of storage: 12 months from the date of production
Storage conditions: In dry rooms at a temperature from minus 25O C to plus 25O C
Packing: Corrugation - a box with a polyethylene insert - 10 kg.
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BAKING IMPROVER OF AS-PANECO
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