Bakery conditioners

To improve the baking properties of the raw materials and obtain high-quality products, the company "TEXTRA-VITA" offers bakery conditioners that allow:

  • receiving products of stable quality from flour with reduced baking properties;
  • increasing the volume of finished products;
  • increasing the output of finished products;
  • reducing the crumbliness;
  • bleaching the crumb;
  • extending the freshness of finished products;
  • preventing microbiological spoilage of finished products

Complex conditioners

«Gluten Active Ultra»

Gluten Active Ultra is used for bakery products from flour with reduced baking properties.
  • ensures the quality of finished products;
  • increases the form-retaining capacity of pieces;
  • improves the rheological properties of the dough;
  • increases the volume of products;
  • provides uniform porosity;
  • eliminates the crumbliness.

Dosage: 0,2 – 3,0%

«Fresh Mix Ultra»

Fresh Mix Ultra is recommended for the manufacturing of products with fine-pored and thin-walled crumb structure, characteristic of toast bread and burger buns. Provides finished products with a gentle crumb with uniform porosity. Products keep their freshness and softness for a long time.

Dosage: 0,2 – 2,0%

«Grand Up Ultra»

Grand Up Ultra is used for the production of baked goods from wheat flour with reduced baking properties.
  • stabilizes the dough at all stages of production, improves rheology;
  • increases the form-stability of products;
  • provides uniform porosity and splendor to products;
  • increases the yield of finished products.

Dosage: 0,05 – 0,3%

«The universal complex improver»

The universal complex improver "Ultra Tex P-00084" is designed for the production of quality bakery, butter and puff products.
  • improves the rheological properties and stability of the dough;
  • increases the form-retaining capacity of pieces;
  • helps to increase the volume of finished products;
  • provides uniform porosity, ruddy crust, pleasant aroma and taste;
  • preserves the freshness of the finished product.

Dosage: 1,0 – 4,0%