The special composition of enzymatic preparations made possible the elimination of emulsifiers, thanks to which Fresco Plus is a Clean Label product, compliant with the standards of emulsifier preparations. The modern range of enzymes contributed not only to freshness, crispiness of the crust and homogenous porosity of the crumb, but also to the increase in dough yield which is reflected in the growth of production profitability. The broad applicability of the preparation with the possibility of adjusting the dosage makes it excellent for both industrial and artisanal production. It improves quality not only for mixed doughs, but also for small wheat bread products. Modern enzymes stabilize the fermentation and baking process thanks to which we achieve repeatability of production in manufacturing plants, also if the product is frozen in the last phase. | |||||||||||||||||||||
| Ingredients | wheat gluten, enzymes: amylase, xylanase, lipase; flour treatment agent: ascorbic acid | ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Nutritive value - 100g |
| ||||||||||||||||||||
| Recipe | Fresco Plus Premium Profit - bread Fresco Plus Premium Profit - rolls | ||||||||||||||||||||
| Specification | Fresco Plus Premium Profit | ||||||||||||||||||||
 | Uldo Fresco Plus Premium Profit
Clean Label Product. Extremely efficient baking agent for wheat and mixed bread from the Clean Label group. It is excellent for baking breads and rolls. It makes it possible to obtain high volume bread products which are characterised by a crispy and nicely coloured crust and a delicate crumb with homogenous porosity. In addition, it considerably prolongs the freshness of the product to as long as five days. The baking agent is characterised by low dosage levels, it is excellent for both manual processing and machine processing. |