Home > Bakery additives > Baking supplements > Annapurna-B, Mansalu-S, Makalu-Z
Annapurna-B is a supplement to a typical Polish bread made of wheat and rye flour. This product makes machine and hand treatment of dough (dividing, forming,incision) more efficient. The dough with Annapurna-B has low adhesion, portions of dough characterises with maximum volume, cutting ready loafs is simplified and bread has an extended shelf life. Due to using this supplement we obtain repeatedly high quality products, irrespective of changeable ingredients quality. Completed product has optimum volume and shape, smooth and crunchy crust, flexible and regular porously crumb and excellent smell and taste values.
During dosage of loose components of bread use Annapurna-B in quantity of 0,5% in relation to used quantity of flour.
Mansalu-S is a supplement to rolls, buns and different wheat baking products charakterized with good effectiveness in both artisan conditions and in industrial bakery. Mansalu-S increases baking capacity of flour, reduces adhesion of dough, increases its tolerance and water absorption, ensures the maximum growth of the dough portions, improves its stability and contributes to the proper colour of bread. This supplement increases uniformity of baking goods, causes flexible crumb with regular and delicate porous and increases the taste values in a ready product. During dosage of loose components of bread use Mansalu-S in quantity of 0,5% in relation to used quantity of flour.
Makalu-Z is a supplement to production basic rolls and small bakery products made of light kind of wheat flour. Thanks to this supplement the dough tolerance for every technical and manufacturing parameters is improved and maximum growth of dough portions is ensured. Using Makalu-Z increases baking capacity of flour, stabilizes the dough and makes more efficient machine and hand treatment more efficient. Ready bread characterises with high volume, regular texture of crumb and excellent taste and smell. Dosing Makalu-Z in quantity of 0,3-0,5% in relation to used wheat flour makes it economical in using.
