Pob Turbo

Markedly enhances the adhesive of dough, provides a large tolerance in the process, facilitates the processing of dough, improves elasticity of dough, significantly increases

the volume of products and increases water absorption. It is intended for the production of free baked bread, especially on industrial lines with high-speed mixers.

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.3 to 0.5% on the mass of flour for pastries

Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 27.7
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof : 60-70 minutes
Baking temperature: about 240 ° C
Baking time: 23-25 minutes

 Raw material  Share(%) Quantity(kg) 
Wheat flour  100 10
Yeast 2.5 0.25
Salt 2.0 0.20
Pob Turbo 0.3 0.03
Weater 56 5.6
Total:   16.08