bread softener MAX FRESH
Bread softener MAX-FRESH for extended shelf life
BREAD IMPROVER FOR ALL KIND OF WHEAT BREAD, ROLLS, LOAF AND CROISSANTS.
Improved crumb softness and structure
Improving the overall production technology
bread softener MAX FRESH keep bread soft and fresh for a long time.
Maintaining the crumb freshness of baked goods is an important quality parameter. Loss of crumb freshness, that is staling, has a significant negative financial impact on bakers as stale returns may account for 10-15% of production output.
MAX FRESH has excellent fresh keeping properties,thereby prolonging crumb softness and elasticity during storage.
The key benefits of using MAX FRESH for fresh keeping are:
• Significant reduction of stale returns and associated costs.
• Maintained crumb softness: MAX FRESH maintains crumb softness
• Maintained crumb elasticity:MAX FRESH preserves crumb elasticity resulting in improved mouth feel in stored bread.
• Superior performance:MAX FRESH provide superior performance in extending shelf life
• MAX FRESH tool for quality differentiation and brand building for the bakery.
Reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.MAX FRESH can be used in yeast-raised baking formulations with different flour qualities where crumb freshness is required
For different dough processing methods and dough temperatures
The MAX-FRESH bread improver softener is used to optimize dough processing-in mechanical dough processing-in manual dough processing-for different dough processing methods and dough temperatures
DOSAGE:1 % from bread softener MAX FRESH . Put directly in the flour
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 bread softener MAX-FRESH. 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.
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