Project Description

Sava lux improver is designed for production of “homemade bread”. It optimazes baking performance giving bread a larger volume and fine, porous elastic inside. It enhances water absorption and prolongs the freshness and durability of the finished product. Also it improves color and crust features.

The dosage of 0.2% to 0.5% based on flour weight

Packaging size

2/1 and 10/1 (2kg bags and bags of 10kg)

Technological process:

  • Raw material   Quantity (kg)
  • Wheat Flour T-500 100
  • Yeast 2-4
  • Salt 2
  • Sava 500 lux 0.2-0.5
  • Water 50-60
  • Mixing time: 2 + 5 minutes (spiral mixer)
  • Dough temperature: 26-28 ° C
  • Bulk fermentation: 20 minutes
  • Final proofing: 50-60 minutes
  • Baking temperature 250 – 230 ° C
  • Baking time: 23-25 ​​minutes