BAKERY
IRCA
BAKERY
NOFIL
Discover recipes with this productSpecial product made from calcium acetate and malted cereal flour (0,6%), specifically designed for bakery. When added to bread dough, it prevents the contamination by bacillus mesentericus, which spoils bread by forming a sticky rope-like texture. You can add NOFIL both to straight dough and long-fermentation dough.
No applications provided for this product.
Description
white fluent powder with light sour flavour; its use in leavened doughs prevent the development of bacillus mesentericus.
Denomination
semifinished product for leavened baked goods for bakery and confectionery.
Directions for use
dosage: 600 g per 100 kg flour
- add directly NOFIL to the other ingredients before kneading
- NOFIL can be added to sponge and long fermenting doughs
BENEFITS:
- prevent the formation of bacillus mesentericus which is the origin of the bread disease called "rope"
- NOFIL does not change the taste of the bread
Allergens
frumento
Cross-contaminations
Soybeans
Mustard
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