Benefits:
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simplicity of use – easy and quick application in a standard production process
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Stability and repeatability – consistent baking quality regardless of production scale
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good fermentation tolerance – wide range of fermentation times
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versatility – can be combined with wheat and rye flours
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high fiber content – supports proper digestion
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source of phosphorus and copper – contributes to maintaining proper energy metabolism
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high protein content – helps maintain healthy bones
• natural taste and aroma thanks to the use of sourdough
• whole grain
spelt as a valuable source of minerals
Benefits:
➔ Exceptional dough structure that keeps the fruits on top
➔ Efficient and repeatable production
➔ Freedom to create new products
➔ Exceptional taste and aroma
➔ Exceptionally fluffy and delicate crumb
➔ Elasticity and moisture guaranteeing longer freshness
➔ Excellent for direct baking at the point of sale or for serving
➔ The ideal mix for the production of: fruit-filled yeast pastries, fillings, cheese or crumble cakes baked in a pan (e.g. strudels, fruit cakes or poppy seed cakes), butter buns, semi-French pastries, sweet baked goods baked on-site (in-store baking), cinnamon rolls
Helps in mechanical processing and ensures large volume and even crumb POL 164 is a baking improver intended mainly for wheat and mixed bread, including sliced and packaged bread. POL 164 significantly contributes to extending the freshness and softness of the bread. Particularly recommended for “baltonowski” type bread. The use of the POL 164 improver […]
Benefits:
➔ simple recipe – easy to prepare, no complicated ingredients required
➔ versatile – perfect for baking mould bread and rolls
➔ efficiency and high rise – Delivers excellent rise and volume with minimal effort
➔ cost-effective – Combines quality and value, ensuring economical usage
➔ porous and dark crumb – distinctive texture with visible grains, perfect for ketogenic diets
➔ soft crust – contributes to longer freshness of bread
➔ freshness up to 3 days – thanks to the right structure and formula, which limits rapid dryin
➔ recommended to people on a ketogenic diet with a low carbohydrate content of only 9 g per 100 g
➔ high protein content – 28 g per 100 g, contributes to the growth of muscle mass and maintenance
➔high fibre content of 6 g per 100 g, supports proper digestive healt
➔ source of potassium and zinc – essential elements for health
➔ high content of phosphorus, magnesium, copper and manganese – supports body functions
➔ high content of Omega-3 fatty acids
Benefits:
➔ the sourdough naturally extends the freshness and durability of the finished product
➔ the carefully selected composition of herbs and spices enriches the taste of the final product
➔ simple and flexible to use – both in craft and industrial production
➔ ready for direct use in the dough
Benefits:
➔ quick and easy way to use, which saves time and facilitates both craft and industrial production
➔ balanced taste of the baked goods, which delights the palate and provides an unforgettable culinary experience
➔ adapted to various recipes, e.g. confectionery baked goods, multi-grain bread, baguettes, buttery rolls, etc.
