[PDF download]
Bread improver in powder form for all types of special bread varieties
A perfectly balanced special bread improver for all types of wheat dough in a wide range of applications
For optimising the dough handling
• In mechanical dough processing
• In manual dough processing
• Achieving high fermentation tolerance
• For specific dough processing methods and dough temperatures
1.5-2% on flour weight, depending on flour quality
Ingredients:
Sugar, Soya Flour, Sodium Stearoyl Lactylate (E481), Wheat Gluten, Guar Gum Flour (E412), Mono and Diacetyltartaric Acid Esters of Mono-and Diglycerides of Fatty Acids (E472e), Enzymes, Ascorbic Acid (E300)
Allergens:
Soya, Wheat Gluten
Packaging:
25Kg Poly Propylene bags with inner liner
Storage:
Store in a cool dry place
Typical recipes:
Using Maxigro MXT 2% for Crispy Doughs
| Ingredients | Recipe 1 | Recipe 2 | Recipe 3 | |||
| Cake flour | 50kg | 50kg | 50kg | |||
| Maxigro MXT | 2% | 1kg | 1.5% | 0.75% | 2% | 1kg |
| Salt | 2% | 0.5kg | 1.5% | 0.75% | 2% | 1kg |
| Sugar | -- | -- | -- | -- | 1% | 0.5kg |
| Shortening | -- | -- | -- | -- | 0.5% | 0.25kg |
| Gluten | -- | -- | 0.5% | 0.25kg | 0.5% | 0.25kg |
| Yeast (Fresh) | 3% | 1.5kg | 3% | 1.5kg | 3% | 1.5kg |
| Water | 58% | 29 Litres | 58% | 29 Litres | 58% | 29 Litres |
Yeast level depends on processing speed
Water depends on flour quality
Processing: Mix all the ingredients and proceed as per instructions
Typical recipes:
Using Maxigro MXT 2% for Soft Doughs
| Ingredients | Recipe 1 | Recipe 2 | Recipe 3 | |||
| Cake flour | 100kg | 100kg | 100kg | |||
| Maxigro MXT | 1.5% | 1.5% | 1.5% | 1.5% | 1.5% | 1.5% |
| Soya | 0.5% | 0.500kg | 0.5% | 0.500% | 0.500% | 0.500kg |
| Salt | 1.8kg | 1.8kg | 1.8% | 1.8kg | 1.8% | 1.8kg |
| Sugar | 4% | 4kg | 2% | 2kg | 2% | 2kg |
| Skim Milk | -- | -- | -- | -- | 1% | 1kg |
| Shortening | 6% | 6kg | 4% | 4kg | 4% | 4kg |
| Yeast (fresh) | 5% | 5kg | 5% | 5kg | 5% | 5kg |
| Water | 58% | 58 Litres | 58% | 58 Litres | 58% | 58 Litres |
Yeast level depends on processing speed
Water depends on flour quality
Processing: Mix all the ingredients and proceed as per instructions
Typical recipes:
Using Maxigro MXT 2% for Sweet Doughs
| Ingredients | Recipe 1 | Recipe 2 | Recipe 3 | |||
| Cake flour | 100kg | 100kg | 100kg | |||
| Maxigro MXT | 1.5% | 1.5% | 1.5% | 1.5% | 1.5% | 1.5% |
| Soya | 0.5% | 0.500kg | 0.5% | 0.500% | 0.500% | 0.500kg |
| Salt | 1.5kg | 1.5kg | 1.8% | 1.8kg | 1.8% | 1.8kg |
| Sugar | 10% | 10kg | 10% | 10kg | 10% | 10kg |
| Skim Milk | -- | -- | -- | -- | 1% | 1kg |
| Shortening | 6% | 6kg | 8% | 8kg | 8% | 8kg |
| Yeast (fresh) | 6% | 6kg | 58% | 6kg | 6% | 6kg |
| Eggs | -- | -- | -- | -- | -- | 2 Eggs |
| Water | 58% | 58 Litres | 58% | 58 Litres | 58% | 58 Litres |
Yeast level depends on processing speed
Water depends on flour quality
Processing: Mix all the ingredients and proceed as per instructions