Page 66 - online.Paknar.catalog.eng.27.11.19.cdr

High-quality PAKNAR additive
component for baking bakery
products made of wheat lour. It
gives the bread shape and softness,
and also ruddy color. The bread
looks luffy, its strips are slender,
and has a good core. The crust of
the bread is thin. It provides
freshness of bread for a long period.
Dose of use: Add 100-500g of
“PAKNAR” per 100 kg of lour.
Depending on the type of lour you
can decide if you want to add more
“PAKNAR” as with the dose increase
the quality of the bread improves.

It effectively acts against the
potato disease of bread, and also
gives bread softness and ruddy
color, brightens the crumb, helps
to stabilize the dough, improves
the taste and increases the volume
of the inished baking. Method of
use and recommended dose: Mix
with lour right before kneading.
The recommended dosage is 0.1-
0.3% of lour weight or from 100
to 300g of improving agent per
100 kg of lour depending on the
degree of lour contamination.

High-quality improving agent "PAKENZYME" is designed to improve the quality of wheat and rye lour. It gives bread a certain shape, softness and ruddy color.
The bread looks more gassy, the strips become slender, the core is even and uniform. The rate of the dough gas formation increases and the volume of bread
increases. The crust of bread becomes thinner, the lavor becomes richer. It provides freshness of bread for a long time. Dose of use: Add 5-15g of
“PAKENZYME” improving agent per 100 kg of lour. Depending on the type of lour, or if you wish, you can add more PAKENZYME improving agents. With dose
increase the quality of baked bread products improves.