Project Description

Ultra Sava improver facilitates easier dough processing , strengthens the glue , enhances elasticity and increases water absorption. It is intended for the production in bread baking tunnel furnace with rapid fermentation of not longer than 50 minutes. The afore said boost dough enhancer and mould characterisically shaped loaf of fine porous structure and ruddy crust.

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
  • Ultra sava 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