Manufacturer:

LLC "Alfa-khlib" Ukraine, trademark "Alfa-khlib"

Scope of application:

For all types of rye, rye-wheat and wheat bread, for the production of bakery and butter bakery products.

How to use:

The improver is applied in dry form with other prescription components when kneading the dough, or pre-mixed in a small amount of prescription water and added to the dough.

Warehouse:

Soy flour, ascorbic acid E-330, enzymes.

Properties:

The improver increases the water absorption capacity of the dough, improves the rheological properties of semi-finished products and the quality of bread, provides optimal results even with high ratios of rye flour, prolongs the freshness of products and the timing of sale, increases the volume and yield of products.

Dosage:

 0,1 % до маси борошна

Nutritional and energy value per 100g of product:

Proteins – 15,7 g;

Fat – 1.1 g;

Carbohydrates – 42.5 g

243 kcal, 1017 kJ.

Organoleptic and f/c indicators:

Appearance: homogeneous powdery mass.

Color: white

Aroma: not pronounced

Mass fraction of moisture, % not more than 20%.

Terms and conditions of storage:

Store in a dry, ventilated room at a temperature not exceeding 30°C and a relative humidity of no more than 75%.

The shelf life of the dry mixture is no more than 12 months from the date of manufacture.

Packaging:

Paper bags with a polyethylene liner weighing 5 kg and 15 kg.

Manufactured according to TU U 10.6-39414589-001:2016