ULTRA FRESH – extends freshness of wheat and wheat-rye bread.
CONTENTS: wheat flour, ferments.
USE: extend freshness of bread and vekas.
BOCKER TK Starter – starter cultures for fermentation of bread dough.
CONTENTS: rye flour, water, humectant glycerol E422, starter cultures.
USE: for sourdoughs. 10 % of rye flour quantity in the sourdough. The sourdough maintains a stable acidity for up to 20 hours.
DOSAGE: 10 % of rye flour quantity in the sourdough. It is also recommended to put 10 % of rye flour quantity in the sourdough for waste, rejected bread. The sourdough is refreshed every 24 hours. A new sourdough with BOCKER TK Starter culture is made after a week.
BE 303 – wheat and mixed wheat-rye baking product improvement agent.
CONTENTS: Soybean flour, starch, wheat flour, ferments, ascorbic acid.
USE: for vekas, pies, buns. Whitens the flour. For bread products whose wheat flour content comprises more than a half of the total flour mass.
DOSAGE: 0.4-0.8% of wheat flour mass.
ROGGENSTABIL – rye bread improvement agent, a volume increasing agent which also extends the product’s freshness.
CONTENTS: wheat starch, wheat flour, ferments, ascorbic acid.
USE: for bread products whose rye flour content comprises more than a half of the total flour mass.
DOSAGE 1 -2 % of the total flour mass.
PREGELATINIZED WHEAT FLOUR– an additive for water absorption, fermentation improvement and longer freshness of the product.
CONTENTS: thermally treated wheat flour.
USE: increases water absorption up to 3 times. For various breads, buns without filling.
DOSAGE: 1-3 % of the total flour mass.
SK 500 – sourdough powder for rye, rye-wheat bread.
CONTENTS: citric acid, sodium diacetate, emulsifiers E 332, E 471, wheat flour, tartaric acids, ferments.
USE: for bread products.
DOSAGE: 1-2% of the total flour mass.
CALCIUM PROPIONAT – an additive for protection of the products against premature moulding.
CONTENTS: calcium propionate E-282.
USE: the preservative stops spreading of mould in the product, filling. Extends the best-before date of the product.
DOSAGE: 0.1-0.3 % of the total flour mass.