in the Market
Effects on gluten
The technological properties of flour depend directly on the percentage of gluten and its quality. If it is too resistant or weak, the consumer appeal of the finished product deteriorates significantly. To solve this problem, GIORD specialists have developed additives that can make gluten either weaker or more resistant.
|FLAU Н1 250521||Puff pastry, frozen dough and semi-finished products, baked goods, doughnuts, Danish pastry||Weakens short gluten, increases the elasticity of the dough, improves the oven spring, increases the volume of the bread, forms a fine crumb structure. To improve the rheological properties of the dough, especially if made from flour with short gluten.||10-80 g per 100 kg of flour|
|FLAU Н1 250514||Bakery products||Strengthens the gluten, improves the capacity of the bread to keep its shape, improves the uniformity and softness of the crumb and increases the yield of finished products. Prevents rope spoilage.||1 kg per 100 kg of product|
|FLAU Н1 250552||Flour confectionery and bakery products (including frozen ones)||Strengthens gluten, facilitates and speeds up dough kneading. Extends freshness. Improves organoleptic properties and increases the specific volume of the finished product. Provides uniform porosity. Improves dough properties, increasing its elasticity, extensibility and stability.||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|