Anti-potato disease improver

Wheat grain, as almost any natural product, contains within itself the natural microflora, which is determined by the climatic conditions at which the grain is grown, how it is fertilized and stored.

Potato disease is mainly due to this natural microflora in grapes and in particular to Bacillus subtilis or Bacillus mesentericus. When grinding the grain, it is transferred to the resulting flour. In the process of baking bread, the bacteria are destroyed, but part of its spores can remain viable. The specific feature of potato disease is that its manifestation is most often visible to the user during the summer months when temperatures are noticeably higher, which is a prerequisite for activating it. The first sign of the disease is the appearance of a faint odor of the potato. It usually occurs from 24 hours to 3 days after the bread is baked, and the consumption of the product does not pose a health risk. At the next stage the bread center begins to stick, because the process starts from the inside out. In the course of the disease, the food medium turns yellow to brown to violet, has a severe unpleasant odor, and can cause slight food poisoning when consumed.

In general, potato disease in bread is a low risk to human health.

Because it appears on the food to show visible signs that degrade its quality and make it unfit for consumption. It has no bearing on the baking properties of the flour and, unfortunately, the manufacturer most often understands its presence when the product for direct consumption is already in the hands of the customer.

Example recipe :
Total weigh : 12,500 g
Yeast Dried 165 g or the equivalent of fresh yeast. Information on the amount of fresh yeast to be used can be found on the pack of the yeast itself. This information is individual to the different yeast manufacturers.Typically, 100 g of dry yeast corresponds to 250 g of fresh yeast.
Water (Variable) 8,400 mL

Put all ingredients in a spiral mixer along with the Anti-potato disease improver. Add the required dose of water. It is desirable that the water does not contain chlorine. Mix on slow for 2 minutes and then 6-8 minutes on fast or until dough has fully developed.
Remove dough from the mixer and scale into desired weights.
Mould round and rest for 10 minutes – covered.
Final mould into desired shapes and place on trays, into tins or floured proofing baskets.
Proof for approximately 55-65 minutes.
Bake at 210-230°C for 20-30 minutes depending on dough weight.
Vent for 5 minutes prior to the end of baking.
Storage imstructions:

Store in cool, dry conditions away from direct sunlight.

Shelf Life: 12 months

The products listed on our site are the most commonly used.
We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order

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