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 […]
Improver for the production of bread using DELAYED FERMENTATION technology POL 161 is a unique improver: – intended for the production of small wheat or mixed bread – is multifunctional: it can be used for the delayed/controlled fermentation process (dough cooled to 0-2 °C) or blocked (frozen dough) – it can also be used for […]
Concentrated improver for wheat, mixed and semi-confectionery bakery products The ingredients of best quality guarantee maximum dough increase and good quality of products. Application of Magmix Yellow in production process ensures stability at all stages of production. Its positive effects are especially visible in plastic and even interior and in clear taste and aroma of […]
Improver for mixed wheat and rye bread Magimix Gold increases the volume of baked products and improves dough tolerance during the entire bread production process in both manual and mechanical processing. Magimix Gold is economical to use and ensures great effects not only in case of mixed wheat‑rye bread but also wheat bread. Its application […]
Improver for wheat bakery products Application of improver Magimix Green allows you to receive the products of the same quality of flour different baking value. Magimix Green provides a distinct incisions on the surface of expanded dough pieces and after baking. Using this improver, achieved the optimum volume of end products, smooth, crunchy and well […]
Improver for wheat and mixed bakery products Silver Magimix is a great improver extending the freshness of bread. It proves to be efficient both in industrial and small bakeries applications. particularly recommended for the production of wheat bread, for example, traditional polish bread. silver extends the shelf life of bread by increasing the dough water […]
Improver for the production of wheat and confectionery bakery products Pink Magimix is recommended for the production of exquisite wheat bread, confectionery and normal bread, preferably with at least 1% of fat content. Thanks to the modern recipe that contains specially selected ingredients, Pink Magimix increases the dough tolerance to mixing temperature, intensifies fermentation and […]
Improver for bakery products produced with postponed fermentation method Recommended for bread and baguettes. Orange Croustilis ensures successful production of baked goods, regardless of the duration of the braking process or postponed fermentation, up to 48 hours. At the same time it prevents the formation of bubbles on the crust of bread. Its use improves […]
Polepszacz do pieczywa pszennego, mieszanego oraz półcukierniczego Ingredients of Navy Blue Magimix have extremely beneficial effects on improvement of manual and machine processing of dough and increase of its tolerance to all production parameters. Its use ensures maximum rise of the dough pieces, as well as increase in its water holding capacity. positive effect of […]
Improver for wheat bakery products Graphite Magimix is a clean label improver. It is composed of natural ingredients – does not contain any emulsifiers. It prevents rapid deterioration of the dough during fermentation. The improver is recommended for wheat bread, mainly bread rolls. Its use ensures a clear mark on the surface of a kaiser […]
Improver for wheat bakery products Magimix Control is a unique improver designed to produce small wheat bakery products, both using controlled fermentation and dough pieces freezing. Also ideal for direct production. It can be used in postponed – controlled fermentation (the dough cooled to a temp. of 0–2°C) or blocked (the dough is frozen). The […]
Improver for mixed bread with predominance of wheat flour Thanks to the carefully selected ingredients Brown Magimix improves the manual and machine processing of dough (dividing, shaping, cutting) and guarantees maximum rise of dough pieces. The improver makes loaves cutting easy and extends the shelf life of bread. It ensures uniform pores and elastic crumb.
