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Fermental preparation for bakery and confectionery productions buy in Ekaterinburg
Buy Fermental preparation for bakery and confectionery productions
Fermental preparation for bakery and confectionery productions
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Fermental preparation for bakery and confectionery productions

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Russia, Ekaterinburg
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Technical characteristics
  • Country of manufactureRussia
Description
LLC Novakorm offers fermental preparations for production of bakery products and confectionery shops

Pentopan 500 BG, Pentopan Mono of BG, Fungamil Super AH, Fungamil 2500 SG, Novamil 1500 MG, Novamil Pro 80BG, Glyuzim Mono 10000BG, Neytraza 1,5 MG, Lipopan 50 BG, Lipopan Ekstra of BG, BAN 800MG, AMG 1100BG

Name of an additive Efficiency of application Appointment Dosage, on 100 kg of flour Rise in price on 100 kg of flour, rubles
Pentopan 500 BG

(ksilanaza and gemitsellyulaza)

The most technological

Improvement of properties of a gluten and its quantity

Improvement of its hydrophily

Increase in volume and formoustoychivost

Bleaching of a crumb

Improvement of a surface of products from rye flour

Shaped white bread

Long loafs from wheat flour

Square loaf from mix of rye and wheat flour

2 - 3 g on 100 kg for rye flour,

1,5 - 3 g on 100 kg for wheat with IDK more than 85,

3 - 5 g on 100 kg for flour with IDK less than 85.

3,8 - 13 rub
Pentopan Mono of BG

(endo-ksilanaza)

Increase in volume and formoustoychivost of products

Bleaching of a crumb

Relaxation of excessively strong gluten

Shaped white bread

Long loafs from wheat flour

Square loaf from mix of rye and wheat flour

1 - 3 g on 100 kg of flour 1,4 - 4,5 rub
Fungamil Super AH

(and - amylase and a gemmitsellyulaza)

The most technological

Intensification of technological process

Increase in volume of bakery products

Improvement of structure of porosity and color of a crust

Improvement of taste and aroma

Bread from flour wheat and rye with the lowered autolytic activity

Average wheat flour and strong

5 - 6 g on 100 kg for flour with IDK more than 80

7 - 10 g on 100 kg for flour with IDK less than 80

5,4 - 11 rub
Fungamil 2500 SG

(and - amylase)

Reduction of number of falling

Improvement of osakharivayushchy ability of flour

Flour wheat and rye with the lowered autolytic activity 0,1 - 2,5 g on 100 kg 20 cop - 5,3 rub
Novamil 1500 MG

Novamil Pro 80BG-(maltogenny amylase)

Preservation of freshness of bakery products Rich products

Products from wheat flour

For creation of flour mixes

20 - 50 g on 100 kg

3 - 7 g on 100 kg

for preservation of freshness till 15 days

43 - 90 rub
28 - 66 rub
Glyuzim Mono 10000BG

(glucose oxydas)

Strengthening of a gluten

Increase in quantity of a gluten when using with Pentopan

Flour with IDK more than 90

Flour with a gluten of 24-26%

0,5 - 2 g on 100 kg 3 - 12 rub
Neytraza 1,5 MG

(protease)

Improvement of friability of long cookies

Improvement of viscous and elastic and elastic properties

Flour with a strong gluten

Superheated grain flour

Flour for flour confectionery

2 - 5 g on 100 kg

(confectionery)

0,1 - 0,3 g on 100 kg (bakery products)

30 cop - 14 rub
Lipopang 50 BG

(lipase)

Decrease in stickiness of the test

Improvement of rheological properties of the test

Strengthening of a gluten

Bleaching of a crumb

When processing flour with a weak gluten

For processing of flour with a low indicator of a whiteness

1 - 3 g on 100 kg 3 - 9 rub
Lipopan Ekstra of BG

(phospholipase)

Volume, formoustoychivost, emulsifier replacement Wheat flour 0,5 - 3 g on 100 kg of flour 2,5 - 15 rub
BANG 800MG

(Bacterial alpha amylase)

For preservation of softness of a crumb of rye bread Preservation of freshness of rye grades of bread 0,05 - 0,1 g 7 - 14th cop
AMG 1100BG

(glucoamylase)

Produces glucose in the test

Improvement of color of a crust

Acceleration of a rasstoyka

Decrease in time of pastries

For the partial baked products

For melkoshtuchny products

10 - 40 g on 100 kg of flour 28 - 112 rub
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Fermental preparation for bakery and confectionery productions
Fermental preparation for bakery and confectionery productions
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