K 2-G is a supplement for baking to wheat-rye, wheat bread and semipastry bread. It is particularly convenient in a bakery, where is wide stock of production in small batch. K 2-G stabilizes the dough and accelerates its growing process. It increases the tolerance of the dough for every technical and manufacturing parameters, it ensures the maximum growth of portions of the dough, it increases its water absorption. Ready bread, to which this substance was added, characterises of high volume, correct porous crumb, well baked and coloured crust and extended freshness.
During dosage of loose components of bread use K 2-G in quantity of 0,3-0,5% in relation to used quantity of flour.
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