Baker's standard Ltd.

Публикации

август 28, 2018

E NUMBER FREE BREAD IMPROVER E Free Bread Improver is modern multipurpose bread additive. This bread improver is guaranteed free from all substances that are systemized with the European system of markings E number.E Free Bread improver can be used for the direct, retarded or the interrupted fermentation process . Delivering the best bread possible to consumers without cutting back in any way on safety or the standards of the craft (blister control properties in slow proving, finished products that satisfy consumer expectations,etc.) is a real challenge. As long as the flour used contains no additives either, the industrial operator can therefore highlight the fact that its bread is completely additive-free. E NUMBER FREE BREAD IMPROVER

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Are bread improvers dangerous to human health?

юли 09, 2018

Bread improvers are a collection of different substances that can influence both the overall bread technology. only some parameters of bread - color, volume, long-lasting bread, softness, etc. can be corrected. all substances that are used as additives in the bread are scraped control of local legislation In every country.practically the substances that are put in Flour to improve the quality of the bread are decomposed to a maximum of 60 degrees Celsius.This means that when the bread is baked, these substances have disappeared before reaching 60 degrees Celsius.practically in the final product, that is, in bread there are not even traces of the substances that have been incorporated in the flour.practically this means one thing all the additives that you put in Flour are absolutely safe for human health.more information on this bakersstandard.com

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юли 09, 2018

Improver for spaghetti,macaroni,vermicelli,noodles,pasta https://bakersstandard.com/project/improver-for-spagh%D0%B5tti-macaroni-vermicelli-noodles-pasta/ Improver for spaghetti,macaroni,vermicelli,noodles,pasta.The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled.The improver increases water absorption and improves dough properties during processing. Products made with this improver are cooked without sticking together and they have pleasant odour and taste. The ready pasta products are boiled for shorter time and do not decompose. The duration of the technological process is shortened and energy consumption is reduced. The time for drying in the manufacturer factory is reduced. The adhesion properties of the dough and its stability are improved. The products have greater tolerance to pre-heating. The time for ready production control is reduced. The use of this improver leads also to unification of the tec...

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юли 02, 2018

Unica Bul bread leaven - Unique and no analogue bread leaven from Bulgaria. The new production demands lead to necessity of greater modification of technological processes and greater intensification of the entire production process. On one side that indisputably resulted in advantages but on the other side it means rejection of what people call “the taste of good old times”. That bread grandmother used to knead in the wooden bowl and to let it rise under cotton piece of fabric. UNICA BUL - was created to return exactly that out-of-date taste. UNICA BUL bread leaven contains a combination of meso- and thermophilic cultures with Lactobacillus bulgaricus as the leading one. The name of this strain of microorganisms originates from Bulgaria. The uniqueness of the product lays in the fact that Lactobacillus bulgaricus lives and proliferates only on the territory of the Republic of Bulgaria. World food producers advertise their products with the phrase “with a taste ...

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юни 27, 2018

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 p...

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Arab Pita

юни 12, 2018

Arabic pita Products: 400 g of flour 12 g of fresh yeast or 4 g of dry yeast 2 tbsp. Of olive oil or olive oil 1 t of sugar 200 ml of warm water Add bread improver for pita bread from the beaker standard. More info about this special type of bread maker can be found at the following address:https://bakersstandard.com/project/improver-pita-bread/ The results is: Prolongs shelf life Fine texture and crumb Good, crisp crust Improve crumb softness Increases fermentation stability Reduces dough stickiness Preparation of Arabic pita: • For the Arab cake recipe, dissolve the yeast in warm water and add sugar. • Allow the yeast to drip for about 5-10 minutes. • Fry the flour in stages and mix the dough elastically and finally add the oil. • The "Arabic Cakes" recipe dough is mixed for at least 10 minutes. • Put the mixed dough in a dipped bowl and cover. • Allow to rise for about 1 hour or until the dough has increased its volume twice. • The ...

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