K 2-G

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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Method of preparation:

• Combine all components 6-12 min. (depend on kind of spiral mixer) to good texture of dough. Dough temperature is 26-28 ºC, resting time 15-20 minutes, perforate the dough and left for 5 minutes for rest.
• Divide the dough for portions of mass depending on kind of stock of baking products, fermentation in portions for about 10 minutes.
• Divide every portion into 30 pcs, round or slightly roll.
• From this kind of dough can be formed sweet breads buns with feeling, brioche, buttery rolls, some part can be sprinkled of crumbled.
• Last fermentation is 40-50 minutes.
• Baking at temperature 210 – 220 ºC for approx. 20 minutes with slightly steaming up or without.