Field of application: for wheat breads and muffins.

DESCRIPTION:
"Complex Wheat" (TU 10.61. 24-007-17683026-2019) is a highly effective powdery improver (based on natural starter) for production of bread and bakery products from wheat and a mixture of wheat and rye flours with medium and reduced baking properties (excessively stretchable gluten); it is designed to improve the structural and mechanical properties of dough, prolong the freshness of bread and bakery products, including those subject to freezing.

METHOD OF APPLICATION*:
mixed with flour and introduced into the dough.

Recommended dosage*:

1.0 - 4.0% by weight of flour

*Dosage depends on dough making method and flour quality.

ADVANTAGES:
all-natural product;
helps to increase dough yield;
reduces crumbling of the crumb;
improves crumb elasticity;
prevents the development of potato disease;
prolongs the freshness of finished products.