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.
Improver for wheat and wheat-rye bakery products. White magimix is a universal improver for wheat and wheat-rye bakery products especially recommended for the production of kaiser rolls. Its use ensures a clear mark on their surface. It is also ideal for other wheat and wheat-rye bakery products, both in industrial and small bakeries applications. White […]
Bread improver – universal Magimix Purple is an innovative clear label improver. Magimix Purple was developed on the basis of Lesaffre’s long-time experience and know-how. Use Magimix Purple ensures freshness and optimum volume of wheat, wheat-rye, rye-wheat and yeast dough products. Perfect for the production of rolls and bread. Significantly improves the structure of the […]
Benefits:
- prolonged freshness of bread
- bigger volume and a fine, even crumb
- universal - suitable for wheat and mixed breads
- economical
- increased water absorption of the dough
- improved processing tolerance
- stabilises dough during processing
Benefits:
➔ natural color
➔ elastic crumb structure that keeps the cake stable with ruits and fillings
➔ long-lasting freshness of the finished product
➔ easy to use
➔ repeatability of production
Mix for making yeast-raised cakes with a distinct vanilla aroma Vanilla Extra is a mix for the production of different kinds of yeast-raised cakes: rolls, butter breadsticks, plaits and flans with sweetmeats. Thanks to the ideally selected ingredients products prepared from Vanilla extra mix have a distinct butter-vanilla taste and delicate structure of crumb. The mix is perfect […]
Benefits:
➔ variety of applications: for making gingerbread, gingerbread cakes with dried fruits, layered wafers with filling, gingerbread spoge cakes
➔ structure of real gingerbread
➔ rich, spicy taste and aroma
➔ moist crumb
➔ Long-lasting freshness
➔ repeatability of production
Benefits:
New formula:
➔ stabilizes the final fermentation
➔ ensures the perfect color and aroma
➔ guarantees low fat absorption
➔ creates the perfect ring around the doughnut
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Benefits:
➔ delicate and fluffy crumb structure
➔ for many recipes
