Improver for Traditional Francala (Loaf Bread) 20 KG

Traditional Francala (Loaf Bread) Improver has been specially developed to ensure superior quality in the production of loaves and traditional bread varieties. It offers natural solutions with its E-code-free formula that complies with the Breadmaking Communiqué. It provides excellent results in key quality aspects such as volume, crust color, fermentation resistance and shelf life.

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Product Features

• Appearance Powder white in color.
• Amount of Use: 0.5-1% of the total weight of the dough.
• Packaging Type: Presented in 20 kg cardboard boxes.

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Areas of Use and Advantages

The Traditional Francala Improver has been developed specifically to improve the quality of traditional loaves of bread and to facilitate production processes. The main features and advantages of the product are as follows:

1. Bread Volume and Visualization

• Volume and Crust Color: It helps the bread to reach its ideal volume and creates an even, attractive crust color.
• Knife Opening and Thin Crust: Supports smooth opening of the knife cut points of the bread and a thin, homogeneous crust structure.

2. Fermentation Resistance

• Suitable for Long Fermentation Processes: Provides durability by preserving the dough structure during fermentation. This is a great advantage, especially for producers working with traditional methods.

3. Stabilizing Flour Quality Fluctuations

• Solution Against Flour Fluctuations: Minimizes the effects of quality variations in the flours used on the final bread and supports product standardization.

4. Shelf Life and Freshness

• Staling and Crumb Retardation: Retards staling, crumbling and other undesirable characteristics throughout the shelf life, preserving the freshness of breads.

5. Industrial Compliance

• Special Solutions: Special studies can be carried out for formulations suitable for your production process and flour infrastructure. You can create solutions suitable for your needs by contacting us.

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How to Use the Enhancer for Traditional Francala (Loaf Bread)

• Instructions for Use:
  Traditional Francala Enhancer gives best results when used at 0.5-1% of the total weight of the dough. The product is added directly to the dough mix and mixes easily with other ingredients.
• Storage Conditions:
  The product should be stored in a cool and dry place. It should not be exposed to direct sunlight and should be hermetically protected after opening the package.

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Technological Advantages

1. Natural and Communiqué Compliant Formula:
   • It complies with the bakery communiqué with its E-code-free structure.
2. Production Process Optimization:
   • It provides stability in fermentation processes and facilitates dough processing.
3. Standard Quality:
   • Despite fluctuations in flour quality, the same high quality is achieved in every production.

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Excellent Performance in Traditional Loaf Bread Production

Enhancer for Traditional Francala (Loaf Bread) optimizes your production processes while improving the key quality elements of loaf breads. It extends the shelf life of breads, delaying staling and crumbling. It is suitable for use at all levels, from traditional producers to industrial enterprises. You can contact us to develop customized solutions for your own production needs.

Provides the properties expected from bread such as volume, crust color, knife opening, thin crust

For long fermentations, it provides fermentation stability.

Minimizes the effects of quality fluctuations in the flours used on bread quality.

It postpones the occurrence of undesirable properties such as crumbling and staling during the shelf life.

Please contact us to work for industrial enterprises suitable for your production process and flour infrastructure.

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