Innovation for people who bake globally
Agent (improver) for improving the quality characteristics of bakery products, including rye-wheat and products made of 1 grade flour
BL Booster
Agent (improver) for improving the quality characteristics of bakery products, including rye-wheat and products made of 1 grade flour
BL Booster
Dosage: 0,2-0,4 % of flour weight
Intended use: for significant increase of consumer properties and quality of bread and rolls made of top grade flour, rye-wheat products, products made of first grade flour, as well as flour with low baking characteristics. In case of application of “BL Booster” for first grade flour, the indicators of finished products are close to the indicators of similar products made of top grade flour.
Intended use: for significant increase of consumer properties and quality of bread and rolls made of top grade flour, rye-wheat products, products made of first grade flour, as well as flour with low baking characteristics. In case of application of “BL Booster” for first grade flour, the indicators of finished products are close to the indicators of similar products made of top grade flour.
Technological aspects
- Does not require the use and selection of other types of improvers and additives in the recipe.
- Stabilizes dough consistency and normalizes recipe water absorption in case of variations in flour gluten quality.
- Lightens the crumb and equalizes porosity.
- Reduces the stickiness of the dough in both short and long kneading and dough resting variants.
- Высокая формоудерживающая способность позволяет получать более высокий удельный объём и мягкий мякиш готового хлеба.
- Highly functional in cutting and shaping dough, stable to stress and inaccuracies in process control.
- Provides stability of workpieces in proofing and baking against temperature and physical overload.
- Increases softness during storage and slows staling.
- The dough is resistant to freezing and defrosting.
- Perfect for baking bread from partially baked (85%) frozen semi-finished products, even without defrosting.
- It can be used not only for first grade wheat flour, but also for higher grade flour with reduced baking properties, as well as mixed rye-wheat bread varieties.
Marketing aspects
The use of “BL Booster” allows you to significantly improve the quality characteristics of bakery products and optimize its cost price.
Thanks to “Biel Buster” it is possible to obtain ready products of high quality from flour with low baking and unstable characteristics.
Thanks to “Biel Buster” it is possible to obtain ready products of high quality from flour with low baking and unstable characteristics.
Instructions for use
For first grade flour:
1. exclude other improvers from the recipe;
2. to add BL Booster together with flour at the stage of kneading
in the ratio of 0.4% to the weight of flour;
3. it is possible to reduce the amount of yeast by 25% (recommended);
4. the duration of dough fermentation before dough cutting should be at least 50 minutes (in order to achieve optimal crumb clarification).
2. to add BL Booster together with flour at the stage of kneading
in the ratio of 0.4% to the weight of flour;
3. it is possible to reduce the amount of yeast by 25% (recommended);
4. the duration of dough fermentation before dough cutting should be at least 50 minutes (in order to achieve optimal crumb clarification).
For a mix of rye and wheat flours:
1. exclude other improvers from the recipe.
2. add BL Buster together with flour at the stage of kneading in the ratio of 0.4% to the weight of flour.
2. add BL Buster together with flour at the stage of kneading in the ratio of 0.4% to the weight of flour.
For top grade flour:
1. exclude other improvers from the recipe.
2. add BL Booster together with flour at the kneading stage in the ratio of:
0,2% to the weight of flour (for strong flour with high water absorption capacity );
0.4% by weight of flour (for weak flours with low water absorption capacity).
2. add BL Booster together with flour at the kneading stage in the ratio of:
0,2% to the weight of flour (for strong flour with high water absorption capacity );
0.4% by weight of flour (for weak flours with low water absorption capacity).
For flour blends:
1. exclude other improvers from the recipe.
2. add BL Booster together with flour at the mixing stage in the ratio of 0.2 - 0.3% to the weight of flour.
2. add BL Booster together with flour at the mixing stage in the ratio of 0.2 - 0.3% to the weight of flour.
Please contact our specialists for recipes and technological support.