Mix for bread Greek
The mix is intended for the production of a wide range of bakery products with the original taste and aroma of bay leaves and herbs, and a high content of useful cereals. The essential oil contained in the bay leaf not only gives the finished products an unmatched aroma and taste, but also has a restorative effect and tones all body systems. Quinoa, which by virtue of its effect on the human body cannot be compared to any cereal, as it is a valuable source of easily digestible vegetable protein. The mix does not contain components with index E.
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Producer: |
Alfa-Khlib Ukraine, trademark "Alfa-Khlib" |
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Scope: |
For the production of bakery and snack products with original taste and high nutritional value. |
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Application method: |
The mixture is applied in dry form with other components according to the formulation |
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Storage: |
Wheat flour, whey dry, quinoa seeds, flax seeds, sunflower seeds, bay leaf (ground), thyme dried, enzyme complex. |
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Properties: |
The mixture gives the finished products a bright taste and aroma of bay leaf, and also increases their nutritional value by adding different types of cereals. The use of the mixture allows you to have a wide range of products with original taste, improve the rheological properties of the dough and increase the yield of products. |
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Dosage: |
10-20% of the total weight of the flour. |
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Nutritional value per 100g of product: |
Proteins - 11.7 g; Fats - 13.4 g; Carbohydrates - 54.7 g. 378.7 Kcal, 1586 kJ. |
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Organoleptic and f / x indicators: |
Appearance: Powdery mass with inclusions of different types of seeds and herbs. Color: white, not uniform, with inclusions of seeds and herbs. Aroma: bay leaf. Mass fraction of moisture,% not more than 20. |
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Conditions and shelf life: |
Store in a cool, dry place at a temperature not exceeding 30 ° C and a relative humidity of not more than 75%. The shelf life of the dry mixture is no more than 12 months from the date of manufacture .. |
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Packaging: |
Paper bags with plastic insert, weight 15kg. |
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Made according to TU U 10.6-39414589-001: 2016 |
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