Innovation for people who bake globally
Agent for prolonging the freshness of puff pastry
Freshplus
Freshplus
Dosage: weak flour - 0.5% of flour weight; strong flour - 1% of flour weight
Intended use: to prolong the organoleptic freshness and softness of yeast and yeastless puff pastry products. Significantly increases the consumer characteristics of the finished product.
Intended use: to prolong the organoleptic freshness and softness of yeast and yeastless puff pastry products. Significantly increases the consumer characteristics of the finished product.
Technological aspects
- Can be used on all types of rolling equipment.
- Can be used in factories that use manual labor.
- Suitable for all types of ovens
- Allows you to create a wide range of both fresh and highly prescriptive products.
- Perfectly suited for processes using blast chilling.
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Once kneaded with ice, there is no need to place in the refrigerator. - Stabilizes the physical characteristics of the billets in different lay-up regimes and allows for shorter lay-up intervals between rolling.
- The dough recovers quickly between rolls.
- The dough pieces are resistant to over-expansion.
- The products have a stable frame and minimal shrinkage after baking and cooling.
- The softness of the crumb, elasticity and distinct structure of the outer layers are retained throughout the entire volume for a long time.
Marketing aspects
Even without fillings, the baked products retain their consumer properties for 2 months, which will allow to expand the geography of sales and optimize supplies to catering companies and chain retailers.
Suitable for the production of small-sized products.
Suitable for the production of small-sized products.
Please contact our specialists for recipes and technological support.