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SUAVIMUL
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Description
Suavimul is an emulsifier that has a balanced synergized formula, whose effect allows to obtain a finished product with superior characteristics to those of bread prepared in any conventional way, since it has a reinforcing effect of the dough and crumb softeners.
It can be used in fermentation products such as white pan bread, whole wheat bread, buns, pizzas, sweet goods and Danish pastry. It is also used in cookies and wheat flour tortillas.
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Packaging
Pails of high density polyethylene with 18.5 kg net (40.75 lb)
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Features
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Benefits
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Value
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| Yellow soft pasta |
improves the texture |
Improved quality of the finish product |
| Emulsifier of a balanced and synergized formula |
Provides softness |
Best edibility |
| Better incorporation of air in the dough and higher volume |
Better presentation |
| Reduce the consumption of dusting flour |
Lower costs |
| You can reduce fat in the formula |
Minor costs |
| Strengthens the fermenting douhgs |
Improves machinability |
Shorter process time |
| Prevents the crystallization of starch |
Increases shelf life |
Reduces costs of returns |
| Incorporates more water in the dough |
Prevents dryness of the product |
Improved Performance |
| Kosher Certificate |
It is recognized as safe |
Greater acceptance |
Application
It is added along with the fat that you are using in the bread dough, cookie or wheat flour tortillas.
With products rich in fat, you can reduce it’s amount, up to twice the weight of the quantity of SUAVIMUL used.
Dosage
25 grams of Suavimul per kilogram of wheat flour in the preparation of yeast fermented doughs, for salt bread, sweet goods, cookies or wheat flour tortillas.
Storage
Stored in a dry place at room temperature.
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More Information
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