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)|
|Pob Digo Plus||0.3||0.03|