PRE-FERMENT IMPROVER

Pre-ferment improver - It acts purposefully on bread leaven UNICA BUL and creates the best possible environment for their functioning. Possibility of over rising is avoided.

It helps to accelerate the natural processes of fermentation while preserving and increasing their effect.

Baker standard offers starters suitable for producing various kinds of bread, pasta, pizza, pastry, pasta and more. They can also be used to produce gluten-free tests. These starter cultures Unica Bul are used as supplemental cultures in the production of acid dough, which is added as a mother's substitute for the basic amount of dough.
Their main advantage is that genetically modified lactic acid microorganisms are not used in the starter culture, and each culture has its own identity and isolates isolated from the geographical latitudes of Bulgaria. Our starter cultures help to shape the flavor of the finished product, improve dough growth, and increase the shelf life of the bread.

In addition to our cultures, our Pre-ferment improver assists their full functioning.

DOSAGE: 3% of flour weight. 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 pre-ferment 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