FOOD INGREDIENTS 
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INGREDIENTS BY INDUSTRIES
NATURALINGREDIENTS
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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
Stabilization of semi-finished products
Frozen semi-finished products are popular with both home cooks and employees of cafés, bakeries and restaurants, because they greatly facilitate and speed up the cooking when time or specialized equipment is in short supply. However, their production is challenging, as you need to preserve consumer appeal during shock freezing and defrosting. Complex additives developed by GIORD will help you to cope with extreme conditions.
| Name | Product | Technological properties | Dosage |
| FLAU Н1 250504 | Cookies, gingerbread, biscuits, rolls | Stabilizes the quality of the semi-finished product. Improves the structural and mechanical properties of the dough. Improves molding. Slows down staling. Corrects flaws of raw materials. | 10 kg per 1 ton of finished product |
| FLAU Н1 250511 | Frozen dough | Stabilizes the quality of the semi-finished product. Improves the structural and mechanical properties of the dough and its plasticity, prevents cracking of the semi-finished product. Corrects flour flaws. | 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. Extends freshness. Improves dough properties, increasing its elasticity, extensibility and stability. Strengthens gluten, facilitates and speeds up dough kneading. Provides uniform porosity. | 1 kg per 100 kg of product |
| FLAU Н2 250505 | Cookies, gingerbread, biscuits, rolls, cakes, etc. | Stabilizes the quality of the semi-finished product. Extends freshness. Provides a uniform fine-pored structure and high spring. Corrects flour flaws. | 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