Pop Digo Plus

Facilitates processing of the dough, improves the properties of dough, glue strengthens, increasing the volume of bread, allows greater absorption of water and up to 2% compared

to standard improvers, extends the freshness and durability of the finished product. Gives the product a smooth middle and a thin crust. Improves color cover. It is intended for the production of free baked and molded bread.

Dosage of 0.2 to 0.4% compared to the weight of flour.

Product Weight before baking 0.58 kg
Product Weight after baking 0.50 kg
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 :50-60 minutes
Baking temperature: about 240 ° C
Baking time: 23-25 minutes

Raw material Shere (%) Quantity (kg)
Wheta flour  100 10
Yeast 2.5 0.25
Salt 2.0 0.20
Pob Digo Plus 0.3 0.03
Water 56 5.6
Total:   16.08
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