Baker's standard Ltd.

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...

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 ...

Bulgarian bread Necessary products: 500 g white flour type 550, 20 grams of fresh yeast for bread, one teaspoon of sugar, one teaspoon of salt, 50 milliliters of warm water, 200 grams of Bulgarian yoghurt and tablespoon oil. Cover yeast, and sugar with water. Let it snar. Sift the flour. sift the Flour, make a well in it, and pour salt, Bulgarian yoghurt and sour yeast. Grated a smooth elastic dough and divide it into 8 shaped pips and arrange them in a dipped pan. Cover with a cloth and let it sow well. Bake in a preheated, moderate oven until ready. If larger volume is required, you may add "E free bread improver" from Baker's standard co.when it is impossible to obtain Bulgarian yoghurt, which has been for several days, it is possible to use dry starter UNICA BUL from Baker's standard co. Starter UNICA BUL   from Baker standard is specially selected strains of lactic acid microorganisms that create a unique bread taste.   For more information, plea...