Use:
Designed for premium Flour yield increase for croissants, baguets, toast bread and other costly bakery products.
Grinding effects:
- tempering efficiency 7 times increase compared to standard (with only water) tempering;
- exfoliation process effectiveness increase;
- grain shells separation from Endosperm efficiency increase;
- sifting effectiveness increase;
- premium Flour yield increase;
- Flour particles size optimization.
Effects in Flour:
- water absorption capacity and stability increase (Farinograph);
- rheological properties of Flour improvement (P, L, W – Alveograph);
- color and whiteness improvement;
- Ash content decrease;
- Starch deformation rate optimization;
- chemical additives to Flour decrease or rejection.
Effects in bakery products:
- bakery products amount increase;
- off-spec production rate decrease;
- bakery products volume increase;
- crumb structure improvement;
- bakery products color and taste improvement;
- softness and freshness shelf life extension;
- bakery products taste improvement.
