MAX-WAY

MAX- WAY

Bread improver MAX-WAY

A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants.

Bread improver for all kind of wheat bread, buns,loaf, rolls and croassants

Significantly increases the bread volume

Improved life shell, structure and softness

Improving crumb properties

Fine porosity-Flexibility and stability

Resizes the stickiness of the dough- Bleaching

Reduces sticking of the dough

Improves the color of the crust

Strengthens gluten and improves the physical properties of the dough.

Promotes the production of finished products of a larger volume, independent of the quality of flour.

Receive products of standard quality from flour with reduced baking properties.

Bread awakens with white crumb and ruddy crust. Increases the yield of finished products, by increasing the water-absorbing capacity of flour.

The   MAX-MAY is used to optimize dough processing

- for mechanical dough processing

- for manual dough processing

-for different dough processing methods and dough temperatures

DOSAGE: 0.6 % of flour weight, depending on flour quality. 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 improver MAX-WAY. 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