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Saltoro-Ż – Baking additive intended for baking rye baked goods, wholewheat baked goods , mixed baked goods: wheat-rye and wheat bread. It works out in craft and industrial conditions. 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 baked goods. Obtained baked goods is characterized by even and elastic structure of crumb with delicate pores, smooth and crunchy crust and excellent organoleptic values. 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, baking additive in amount of 0.5% in relation to used mass of flour should be used.
Basic recipe: | |
Rye flour 2000 | 2 kg |
Sunflower | 2 kg |
Linseed | 0,50 kg |
Water for soaking | 4 kg |
Salt | 0,24 kg |
Liquid acid K-200 j | 0,40 kg |
Rye flour type 720 | 5 kg |
Saltoro-Ż | 0,035 kg |
Yeast | 0,40 kg |
Water refill | 2,5 kg |
Preparation: