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BAKERY
IRCA
BAKERY
FROSTY
Powdered improver, specifically made for dough which is destined to be freezed: FROSTY keeps its properties unchanged throughout freezing, even after for long periods. The carefully designed composition of the product (with active components of natural sourdough, specific emulsifiers and selected enzymes) really helps strengthen the gluten inside the flour. This provide dough with excellent elasticity, gifting final products with outstanding volume and softness. FROSTY is perfectly suitable for pastry leavened products, such as croissants, brioches, pain au chocolat and Danish pastry.
No applications provided for this product.
Beschreibung
Verbesserungsmittel in Pulverform für Hefegebäck – Croissants, Fagottini, Brioche, Pain au Chocolat, Danish Pastry. Speziell für Teige, die zum Tiefkühlen und Einfrieren bestimmt sind.
Denomination
Halbfertigprodukt für feine Backwaren.
Directions for use
FROSTY muss in einer Dosierung von 1-3 % des Mehlgewichts hinzugefügt werden. Die optimale Dosierung hängt vom jeweiligen Rezept und Verfahren ab.
FROSTY direkt mit allen anderen Zutaten vermischen.
Durch die Verwendung von FROSTY können Backmittel, Ascorbinsäure, Malz, Hilfsstoffe und Lecithin aus den Rezepturen weggelassen werden.
Allergens
Glutenhaltiges
Cross-contaminations
Soja
Senf
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