Products

Description:

TRIAL S  - concentrate based on emulsifiers, enzymes and ascorbic acid for retarder provers. Description: TRIAL is a range of top-quality products aimed at achieving specific results. The items from this product range are to be used in the production of bread, pizzas, focaccias, breadsticks and leavened confectionery (croissants, doughnuts etc). TRIAL leads to the following benefits:
• notable increase in volume of finished products, even in the presence of mechanical stresses and vibrations
• quicker, more consistent leavening
• consistent results
• less probability of post-rising collapse
• More regular honeycomb texture
• lighter, more golden crust
• programmed compensation for the differences in quality between flours, and the chance to use lower quality flours.
In addition to the a.m. benefits, the use of TRIAL THERMOTECH in the production of bread and leavened pastry products with procedures foreseeing retarder provers or freezing, solves the problem of the formation of bubbles on the crust of the finished products and avoids the detachment of the crust even when it is baked after freezing.
How to use TRIAL-S: 1.5kg per 100kg of flour.
The quantity can be reduced as low as 0.5kg according to the quality of the flour used and the recipes and procedures followed. Add TRIAL directly to the other dough ingredients.
TRIAL products do not contain fats.
Avoid using flours containing the additive E300 (Ascorbic acid).
If the bread-making or baking procedure is indirect, the TRIAL products must be added during the last kneading.