Elbrus-SAT

Elbrus-SAT – Baking additive for baking of plain, choice and semi-confectionery wheat baked goods. It raises considerably its organoleptic values. It increases baking efficiency of flour, decreases stickiness of dough, raises its tolerance and water absorption, ensures maximal expansion of bites of dough, betters its stability and influences correct colour of banked goods. Obtained baked goods is characterized by even and elastic structure of crumb with delicate pores, smooth and crunchy crust and excellent organoleptic qualities. This additive contributes in final product to obtain reproducibility of finished products independently of variable, quality of raw materials and baked goods has extended consumer freshness. During dosage of powdery ingredients of baked goods, apply baking additive in amount of 0.1-0.3% in relation to used mass of flour.

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Preparation:

• Mix all ingredients for 6-12 minutes (Depending on type of mixer) until good kneading dough. Temperature of dough 26-28C, time of rest 15-20 minutes, pierce dough and leave for 5 minutes of rest.
• Divide dough into bites with mass 1800g, fermentation in bites about 10 minutes. Divide each bite into 30 pieces, round off rolls.
• Final fermentation 40-50 minutes.
• Bake at temperature 210 – 2200C for about 16 minutes with slight steaming of stove or without steaming.