Method2% on the flour weight, 1kg in 50 kg of flour. Follow your standard baking prcess
Weich Brot Concentrate is an enzyme-based bread improver specifically designed for preparation of soft white loaf bread. It imparts superior characteristics to the baked bread-like better volume and softness with improved fresh keeping qualities as compared to traditional bread improvers. It also imparts superior whiteness to the bread naturally without use of any chemicals or harmful ingredients.
It has been formulated for a low dosage of 2% (1kg in 50kg flour) and convenient for industrial as well as commercial baking. It provides superior dough handling and fine crumb structure to the bread regardless of the flour quality and it can be conveniently used without change in any recipe at the baker's end. This improver is most suitable for preparation of white loaf bread.
Weich Brot Concentrate is an enzyme-based bread improver specifically designed for preparation of soft white loaf bread. It imparts superior characteristics to the baked bread-like better volume and softness with improved fresh keeping qualities as compared to traditional bread improvers. It also imparts superior whiteness to the bread naturally without use of any chemicals or harmful ingredients.
It has been formulated for a low dosage of 2% (1kg in 50kg flour) and convenient for industrial as well as commercial baking. It provides superior dough handling and fine crumb structure to the bread regardless of the flour quality and it can be conveniently used without change in any recipe at the baker's end. This improver is most suitable for preparation of white loaf bread.
UsageType 45. low-gluten, fine flour for cakes & pastries
DosageAs required
T45 is French Type 45 style flour perfect for making high-quality cakes and pastries. It has a fine granulation, low ash content, low gluten content and is soft and white in appearance. It is ground from selected soft wheat varieties. It imparts nice texture and fine crumb structure to cakes and confectionery and is also recommended for preparation of brioches and croissants.
Made from selected soft wheat varieties
Consistent quality and baking output
Low gluten and ash content.
Ideal for high quality cakes and confectionery
T45 is French Type 45 style flour perfect for making high-quality cakes and pastries. It has a fine granulation, low ash content, low gluten content and is soft and white in appearance. It is ground from selected soft wheat varieties. It imparts nice texture and fine crumb structure to cakes and confectionery and is also recommended for preparation of brioches and croissants.
Made from selected soft wheat varieties
Consistent quality and baking output
Low gluten and ash content.
Ideal for high quality cakes and confectionery
UsageT-55, All-purpose Flour for Croissant & Breads
DosageAs Required
T55 is French Type 55 style general purpose flour suitable for a variety of baked goods including croissants. It is made from hard wheat varieties and has low ash and moderate gluten content. It gives a light open textured loaf with a crisp crust. It is ideal for making breads, puff pastries, croissants and baguettes.
KEY INGREDIENTS
Wheat Flour, Malted wheat flour, Cereal Amylase.
Made from selected wheat varieties
Moderate gluten and low ash content
Consistent performance and baking output
Ideal for authentic European bread products
T55 is French Type 55 style general purpose flour suitable for a variety of baked goods including croissants. It is made from hard wheat varieties and has low ash and moderate gluten content. It gives a light open textured loaf with a crisp crust. It is ideal for making breads, puff pastries, croissants and baguettes.
KEY INGREDIENTS
Wheat Flour, Malted wheat flour, Cereal Amylase.
Made from selected wheat varieties
Moderate gluten and low ash content
Consistent performance and baking output
Ideal for authentic European bread products
UsageType 150, fine Ground Whole Wheat Flour for Wholemeal Baking
DosageAs Required
T150 is French Type 150 style whole wheat flour suitable for traditional and artisan European breads. It gives brown texture to the crumb and makes crisp dark crust. It has a high gluten percentage suitable from artisan bread baking. Ideal for use in whole wheat baked products like breads and baguettes.
KEY INGREDIENTS
Whole Wheat Flour, Malted wheat flour, Cereal Amylase.
Made from select wheat varieties
Whole wheat high gluten flour
Consistent quality and baking output
Suitable for traditional and artisan breads
T150 is French Type 150 style whole wheat flour suitable for traditional and artisan European breads. It gives brown texture to the crumb and makes crisp dark crust. It has a high gluten percentage suitable from artisan bread baking. Ideal for use in whole wheat baked products like breads and baguettes.
KEY INGREDIENTS
Whole Wheat Flour, Malted wheat flour, Cereal Amylase.
Made from select wheat varieties
Whole wheat high gluten flour
Consistent quality and baking output
Suitable for traditional and artisan breads
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