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.
Description
improver in powder for leavened confectionery product as croissants, "fagottini", brioches, pain au chocolat, danish-pastries. Specific for dough doomed to deep freezing and freezing
Denomination
semifinished product for fine confectionery
Directions for use
1-3% on the flour weight. Mix Frosty directly together with all other ingredients.
NOTICE: the use of Frosty allows the exclusion from recipes of improvers, ascorbic acid, maltes, supporting items, lecithin
Allergens
frumento
Cross-contaminations
Soybeans
Mustard
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