Complex food supplements
GTBlend 101
Mass varieties of breadFor wheat bread, loaves and low-recipe pastries. The use of the improver contributes to: improved crumb softness and extended freshness; improved shape stability and volume of products; improved gas formation and gas-holding capacity; the possibility of using weak and freshly milled flour. Dosage 0.1...0.3% (100...300 g/100 kg of flour).
GTBlend 102
Mass varieties of breadFor mass-produced products. Using the improver helps to: improve gas-holding capacity; improve shape stability; increase the volume of the finished product; obtain a white soft crumb with uniform porosity; increase the freshness period. Dosage 0.1...0.3% (100...300 g/100 kg of flour).
GTBlend 103
Mass varieties of breadFor wheat bread, loaves and low-recipe pastries. The use of the improver contributes to: improved gas-retaining capacity; improved shape stability; increased volume of the finished product; obtaining a soft crumb with uniform porosity; increased freshness period. Dosage 0.2...0.6% (200...600 g/100 kg of flour).
GTBlend 104
ToastFor the production of high-quality bakery products, especially for toast bread and hamburger buns. The use of the improver contributes to: elimination of the “waist” defect in toast bread; maximum whiteness of elastic crumb with a fine-pored and thin-walled structure; increase in shelf life; growth in the oven, shape stability; reduction of the “crumbling” crumb effect; ideal filling of the toast bread pan. Dosage 0.5...1.0% (500...1000 g/100 kg of flour).
GTBlend 105
Gluten relaxationFor a wide range of products, especially when using flour with normal and short-breaking gluten and with slow kneading. The GTBlend 105 bread improver contains the reducing agent L-cysteine, which relaxes the gluten. The use of the improver contributes to: excellent results on single-speed dough mixing equipment; the ability to process flour with excessively strong or short-breaking gluten (the bread will not shrink in the oven); reduced risk of bursting; the production of bread from a mixture of rye and wheat flour, allowing the products to be given shape stability and additional volume; Dosage 0.3...0.5% (300...500 g/100 kg of flour).
GTBlend 106
Rye breadFor bread made from a mixture of rye and wheat flour. The use of the improver contributes to: smoothing the crust of rye-wheat bread; additional volume of rye-wheat bread; prolongation of the freshness period of products. Dosage 0.1...0.3% (100...300 g/100 kg of flour).
GTBlend 107
For freshnessFor a wide range of bakery and confectionery products. The use of the improver contributes to: extending the freshness period of bakery products. Dosage 1.0...6.0% (1000...6000 g/100 kg of flour).
GTBlend 108
Pastries, puffFor puff (including those with a high fat and sugar content). The use of the improver contributes to: extending the shelf life of products; improving gas-retaining capacity; avoiding the appearance of dark-colored bubbles on the surface; good stability of dough pieces during final proofing; opening of the "comb" on such products as baguette and buns; significantly increasing the volume of products; obtaining a homogeneous, thin-walled crumb; imparting a pronounced taste and aroma to baked goods; Dosage 0.1 ... 0.7% (100 ... 700 g / 100 kg of flour).
GTBlend 109
Pastries, puffFor puff pastry and yeast-leavened baked goods. The use of the improver contributes to: improved gas-retaining capacity; separation of layers in puff pastry - super-layeredness; avoidance of dark-colored bubbles on the surface; good shape stability of dough pieces during final proofing; opening of the "comb" on such products as baguette and city bun; significant increase in the volume of products; obtaining a homogeneous, thin-walled crumb; imparting a pronounced taste and aroma to baked goods; prolongation of the freshness period of products. Dosage 0.3...1.0% (300...1000 g/100 kg of flour).
GTBlend 110
FreezingFor products subject to shock freezing, as well as the production of high-moisture products - ciabatta, etc. The use of the improver contributes to: improved gas-retaining capacity; the ability to process flour with a low gluten content; good stability of dough pieces during final proofing; significantly increasing the volume of products; obtaining a homogeneous, thin-walled crumb; imparting a pronounced taste and aroma to baked goods; extending the freshness period of products. Dosage 1.0 ... 3.0% (1000 ... 3000 g / 100 kg of flour).
GTBlend 201
For softness and whitenessFor a wide range of bakery products. The use of the improver contributes to: improved gas-retaining capacity; good shape stability of dough pieces during final proofing; obtaining a homogeneous, thin-walled and snow-white crumb; imparting a pronounced taste and aroma to baked goods; extending the freshness period of products, softness of the crumb. Dosage 0.25...1.2% (250...1200 g/100 kg of flour).
GTBlend 202
Volume of ryeFor bread made from a mixture of rye and wheat flour. The use of the improver contributes to: smoothing the crust of rye-wheat bread; additional volume of rye-wheat bread; prolongation of the freshness period of products. Dosage 0.1...0.3% (100...300 g/100 kg of flour).
GTBlend 203
For freezing baking productsFor products subject to shock freezing, as well as the production of high-moisture products - ciabatta, etc. The use of the improver contributes to: improved gas-retaining capacity; good shape stability of dough pieces during final proofing; significantly increasing the volume of products; imparting a pronounced taste and aroma to baked goods; extending the freshness period of products. Dosage 0.75 ... 1.5% (750 ... 1500 g / 100 kg of flour).
GTBlend 204
Universal improverFor wheat bread, loaves and pastries. The use of the improver contributes to: improved crumb softness and extended freshness periods; improved shape stability and volume of products; improved gas formation and gas-holding capacity; the possibility of using weak and freshly milled flour. Dosage 0.2...1.0% (200...1000 g/100 kg of flour).
GTBlend 205
CiabattaFor products subject to shock freezing, as well as the production of high-moisture products - ciabatta, etc. The use of the improver contributes to: improved gas-retaining capacity; the ability to process flour with a low gluten content; significantly increase the yield of products; good dimensional stability of dough pieces during final proofing; significantly increase the volume of products; obtaining a homogeneous, thin-walled crumb; imparting a pronounced taste and aroma to baked goods; extending the freshness period of products. Dosage 0.8 ... 1.2% (800 ... 1200 g / 100 kg of flour).
GTBlend 206
Leaven (powder)For bread made from a mixture of rye and wheat flour. The use of the improver contributes to: the production of bread without sourdough - in an accelerated manner, since it contains various organic acids; leveling the crust of rye-wheat bread; additional volume of rye-wheat bread; prolongation of the freshness period of products. Dosage depending on the % of rye flour added according to the recipe - 0.2 ... 1.5% (200 ... 1500 g / 100 kg of flour).
GTBlend 508
Against microbial spoilageFor protection against mold and potato disease of a wide range of bakery and confectionery products. The use of the improver contributes to: extending the freshness of products. Dosage 0.4...1.0% (400...1000 g/100 kg of flour).
GTBlend 509
Against microbial spoilageFor protection against mold and rope disease of a wide range of bakery and flour confectionery products. The use of the improver contributes to: extending the freshness period of products. Dosage 0.1...0.5% (100...500 g/100 kg of flour).
GTBlend 510
Against microbial spoilageFor protection against mold and rope disease of a wide range of bakery and flour confectionery products. The use of the improver contributes to: extending the freshness period of products. Dosage 0.1...0.5% (100...500 g/100 kg of flour).