BAKANS

It is the most versatile improver – it balances the indicators of flour, dough does not sour. For white products and wheat bread (up to 40% of rye flour).

0,2 - 0,5% of flour mass

Improver for loafs, wheat bread and small white products.

0,3 - 0,5% of flour mass

Improver for loafs, wheat bread and small white products.

0,2 - 0,5% of flour mass

Improver for loafs, bread and small white products.

0,1% of flour mass

Improver for loafs, bread and small white with particularly small dose.

0,08 - 0,15% of flour mass

Improver for baguettes.

1% of flour mass

Additive for German buns "Kaizer"

2% of flour mass. According to Backaldrin recipes

Improver for the buns of hamburgers and hotdogs as well as loafs where soft and uncracking crust, uncrumbling and white meat, good taste and volume are necessary. Ideal for toasted bread, very small pores, good smell and golden crust.

Up to 1% of flour mass

Improver for frozen products.

3% of flour mass

Improver for frozen products

4% of flour mass

Improver for frozen products

2 - 4% of flour mass

Improver for products made from rye flour. Suitable even for bread, for which 80% of rye flour are used. It significantly increases the volume and softness of bread, dough does not “set out” and remains fresh longer.

0,5 - 2% of flour mass

Several kinds of heat-treated flour. Additive for all products to be softened and kept fresh longer. It absorbs much water therefore, products remain fresh for a long time and do not crumble. It can be used together with Brotmaister. Natural product.

1 - 5% of flour mass