Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by VangelovfiledCriticalVangelov
Priority to BG99355ApriorityCriticalpatent/BG99355A/en
Publication of BG99355ApublicationCriticalpatent/BG99355A/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
The improver is designed for bread making from high ash content flours having ash content from 0.9-1.9%. It has standard application regardless of the intensity for kneading the dough, the phases in which it is made or the stregth of the flour. The improver contains, in % to 100 parts of improver, the following ingredients: wheat bran 50.0, malt flour 16.0, crystalline glucose 14.0, ascorbic acid 1.5-4.0, Panodan emulsifier 6.0, dry gluten from 1.0 to 5.0 powder caramel 1.6-amylase preparation with 1500 U/g activity 0.01-0.5, xylanase with 24000 U/g activity 0.001-0.3 and flour type 1150 6.2.