bread improvers - fazergroup.com softness multi fresh maximum volume solutions for both baking...
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SUPER SOFTNESS
MULTI FRESH
MAXIMUM VOLUME
SOLUTIONS FOR BOTH BAKING PROcESS AND FINISHED PRODUcTS.
BREAD IMPROVERSFor creative solutions
ALWAYS ORGANIc
SOFT’N FROZEN
INTENSIVE TUNERS
UNIVERSAL
SWEET DOUGH IMPROVER Name: Sweet dough improver Abbreviation: SDI Product number: 33852EAN-code: 6 419811 338525In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
SWEET DOUGH IMPROVER CLEAN LABEL Name: SDI CL Abbreviation: SDI CLProduct number: EAN-code: In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
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NATURYE IMPROVER Name: Naturye improver Abbreviation: NARY Product number: 33812EAN-code: 6 419811 338129In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
RYESOFT IMPROVERName: Ryesoft Abbreviation: RysoProduct number: 36814EAN-code: 6 419811 368140In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
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SILKY IMPROVERName: Silky Improver Abbreviation: SILKY Product number: 33805EAN-code: 6 419811 338051In bags / in big bags: 20 kgPacking 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 IMPROVERName: Multi Fresh ImproverAbbreviation: MFI Product number: 33840EAN-code: 6 419811 338402In bags / in big bags: 20 kgPacking 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
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MFI++ IMPROVERName: MFI++Abbreviation: MFI++ Product number: 33841EAN-code: 6 419811 338419In bags / in big bags: 20 kgPacking 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
VIKING IMPROVERName: Viking Improver Abbreviation Viki Product number: 33818EAN-code: 6 419811 338181In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
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MASI IMPROVERName: Masi Improver Abbreviation Masi Product number: 33817EAN-code: 6 419811 338174In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
VOLUME FRESH IMPROVERName: Volume Fresh Improver Abbreviation VFI Product number: 33810EAN-code: 6 419811 338105In bags / in big bags: 20 kgPacking 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
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VFI++ IMPROVERName: VFI++ Abbreviation: VFI++ Product number: 33816EAN-code: 6 419811 338167In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest 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
VOLUME CLEAN LABELName: Volume Clean Label Abbreviation: VCL Product number: 33826EAN-code: 6 419811 338266In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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REGINA IMPROVERName: Regina Bread Improver Abbreviation: Regi Product number: 53814EAN-code: 6 419811 538147In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
NEVE ORGANICName: Neve Organic Bread Improver Abbreviation: Neve Product number: 33833EAN-code: 6 419811 338334In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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MASI ORGANICName: Masi Organic Improver Abbreviation: Masi Org Product number: 36804EAN-code: 6 419811 368041In bags / in big bags: 800 kgPacking material: Polypropylene Big BagBest 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
FROZEN DOUGH IMPROVERName: Frozen Dough Improver Abbreviation: FDI Product number: 33838EAN-code: 6 419811 338389In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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FROZEN CLEAN LABELName: Frozen Clean Label Abbreviation: FCL Product number: 33839EAN-code: 6 419811 338396In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
REX FREEZE IMPROVERName: Rex Freeze ImproverAbbreviation Rex Product number: 33821EAN-code: 6 419811 338211In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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FRESHNESS TUNERName: Freshness Tuner Abbreviation: FTUN Product number: 33831EAN-code: 6 419811 33810In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
SHORTNESS TUNERName: Shortness Tuner Abbreviation STUN Product number: 33835EAN-code: 6 419811 338358In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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MACHINEABILITY TUNERName: Machineability Tuner Abbreviation MTUN Product number: 33834EAN-code: 6 419811 338341In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
L&S TUNERName: L&S Mix Abbreviation L&S Mix Product number: 33813EAN-code: 6 419811 338136In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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BALTIC FRESH IMPROVERName: Baltic Fresh Improver Abbreviation: BFI Product number: 33803EAN-code: 6 419811 338037In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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 IMPROVERName: Voilá ImproverAbbreviation Voilá Product number: 33800EAN-code: 6 419811 338006In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest 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
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