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

Special conditioners

«Texture White Ultra»

Texture White Ultra is recommended for all types of bread and bakery products from wheat flour with reduced baking properties (IDK 75 - 90 units).
  • provides stable quality to finished products;
  • improves the color of the crumb;
  • increases the volume;
  • provides uniform fine porosity and fine crust;
  • eliminates the crumbling.

Dosage: 0,1 – 0,3%

«White Frost Ultra»

White Frost Ultra is used for the production of bakery products, which in the process of production undergo the stage of freezing for semi-finished products. Prevents the formation of large crystals and damage to the structure of the dough, which allows obtaining a guaranteed stable quality of finished product, reduces the likelihood of exfoliation. It is recommended for the technology of delayed baking-half-bake-express.

Dosage: 0,05 – 1,0%

«Lecital Pro Ultra»

Lecital Pro Ultra for improving the quality of flour with strong and short-glutinous gluten (IDK flour <60 units).
  • allows getting a good volume of products under different test methods (spar and unpaired);
  • improves the rheological properties and elasticity of the dough;
  • ensures consistently high quality of finished products;
  • stabilizes the structure of the crumb.

Dosage:

0.2% for normal flour

0.5% for strong flour or flour with short-glutinous gluten

1% for a stretch dough, where high tensile and elasticity is required.

«Soft Freeze Ultra»

Soft Freeze Ultra is used in the production of meat dumplings, meat pastry and similar types of yeast-free dough.
  • improves rheology, increases ductility of the test;
  • prevents the crystallization of moisture in the product;
  • allows excluding the egg powder partially or completely;
  • eliminates the gluing of products during storage;
  • prevents the formation of cracks on the surface of the dough.

Dosage: 0,1 – 0,5%

«Crumb Ultra»

Designed for the production of bakery products from wheat and rye flour with fine porosity.
  • improves the rheological properties of the dough;
  • increases the yield of finished products;
  • eliminates the crumbling;
  • reduces scrap of finished products;
  • allows producing a slice cracker with a thickness of up to 1.5 mm, a unique shape

Dosage: 0,2 – 2,0%

«Anti Mold Ultra Premium»

It is recommended to prevent the development and prevention of “potato” disease of bread.

Dosage: 0,5 – 2,0%

«Anti Mold Ultra»

Complex used to prevent “potato” disease and molding of bakery and flour confectionery.

Dosage: 0,4 – 0,8%

«Anti Plesen’ Ultra»

It is recommended to prevent the development of microbiological spoilage, rancidity and molding of bakery and confectionery flour.

Dosage: 0,5 – 1,0%