FOOD INGREDIENTS 
HoReCa 
INGREDIENTS BY INDUSTRIES
NATURALINGREDIENTS
Why Do People
Trust Us?
Trust Us?
In-House Production
More Than 25 Years
in the Market
in the Market
Our Products are GMO-Free
Fast Delivery to All Regions of Russia, Belarus and Kazakhstan
Flexible Discounts for Regular Customers
Correction of raw materials flaws
Complex food additives developed by GIORD specialists allow you to make bakery and flour confectionery products of standard quality even from flour with reduced baking properties. STABILANs FLAU also improve the rheological properties of the dough, increase the yield of finished products and extend their shelf life.
| Name | Product | Technological properties | Dosage |
| FLAU Н1 250501 | Cookies, gingerbread, biscuits, rolls | Allows you to make standard quality products from flour with reduced baking properties. Improves the structural and mechanical properties of the dough. Prevents crust formation on the surface of semi-finished products. Slows down staling. Provides products with a smooth surface. | 4-8 kg per 1 ton of finished product |
| FLAU Н1 250504 | Cookies, gingerbread, biscuits, rolls | Corrects flaws of raw materials. Improves the structural and mechanical properties of the dough. Improves molding. Slows down staling. Stabilizes the quality of the semi-finished product. | 10 kg per 1 ton of finished product |
| FLAU Н1 250511 | Frozen dough | Corrects flour flaws. Improves the structural and mechanical properties of the dough and its plasticity, prevents cracking of the semi-finished product. Stabilizes the quality of the semi-finished product. | 1 kg per 100 kg of product |
| FLAU Н1 250552 | Flour confectionery and bakery products (including frozen ones) | Improves organoleptic properties and increases the specific volume of the finished product. Strengthens gluten, facilitates and speeds up dough kneading. Extends freshness. Provides uniform porosity. Improves dough properties, increasing its elasticity, extensibility and stability. | 1 kg per 100 kg of product |
| FLAU Н2 250502 | Cookies, gingerbread, biscuits, rolls, cakes, etc. | Helps to obtain standard quality products from flour with reduced baking properties. Conditioner with preservative and antioxidant action. Slows down staling. Slows down molding. Improves overrun, reducing density and crumbliness. Increases the specific volume of the product. | 1 kg per 100 kg of product |
| FLAU Н2 250505 | Cookies, gingerbread, biscuits, rolls, cakes, etc. | Corrects flour flaws. Stabilizes the quality of the semi-finished product. Extends freshness. Provides a uniform fine-pored structure and high spring. | 1 kg per 100 kg of product |
| FLAU Н2 250553 | Yeast products, small-piece long-term storage puff products | Relaxes gluten and slows down staling and molding. Extends freshness and provides a uniform fine-pored structure and high spring. Stabilizes the quality of the semi-finished product, correcting the flour flaws. | 1.0-1.5 g per 1 kg of dough |
| FLAU Н2 250554 | Yeast products, small-piece long-term storage puff products | Strengthens gluten and slows down staling and molding. Extends freshness and provides a uniform fine-pored structure and high spring. Stabilizes the quality of the semi-finished product, correcting the flour flaws. | 1 kg per 100 kg of product |
Please contact us to discuss your needs
Your success is our top priority and we understand that your needs are unique.
Contact our experts to let us find an answer for your questions.
Phones: +7 (812) 449-92-20, 8 800 700-34-44, e-mail: giord@giord.ru