Bread improvers in sticks
These are classic bread improvers that do not contain any filler, and for ease of dosing, the product is packaged in stick sachets of 1...15 grams.
Complex food supplements
Ingredients: enzymes, antioxidant E 300. One to three sticks - one batch! According to the declaration of conformity, they are "Complex food additives GTBlend 101, 102, etc."
GTBlend 101
Mass varieties of breadA mixture of enzymes and ascorbic acid. Intended for loaves, pan bread, production of rye-wheat bread. Improves porosity and increases the volume of bakery products. Dosage: 10...30 g per 100 kg of flour or 1...3 sticks Ingredients: technological aids: enzymes, antioxidant E 300 In a group package: 1000 sticks, net 10 kg.
GTBlend 201
ToastGTBlend 201. Designed for the production of a wide range of wheat breads and bakery products, toast breads, hamburger buns, etc. Allows you to get a fine-pored, bleached crumb, as well as a good rise of the dough and the volume of baked bread. Dosage: 10 ... 30 g per 100 kg of flour or 1 ... 3 sticks Composition: technological aids: enzymes, antioxidant E 300 In a group package: 1000 sticks, net 10 kg.
GTBlend 301
Sweet and puff pastriesIt is intended for the production of rich and puff pastries. Improves gas-holding capacity, helps to increase volume. Dosage: 10...30 g per 100 kg of flour or 1...3 sticks Composition: technological aids: enzymes, antioxidant E 300. In a group package: 1000 sticks, net 10 kg.
GTBlend 401
Gluten relaxationIt is intended for the production of a wide range of bakery products when using excessively strong flour or flour with short-breaking gluten, reduces the risk of tearing, reduces the kneading time. Improves porosity and increases the volume of products. Dosage: 10...30 g per 100 kg of flour or 1...3 sticks Ingredients: technological aids: enzymes, antioxidant E 300 In a group package: 1000 sticks, net 10 kg.
GTBlend 501
For freshnessIt is intended for the production of a wide range of bakery products: to slow down staling, prolong freshness, reduce crumbliness of the crumb and ensure softness of the products. Dosage: 10...30 g per 100 kg of flour or 1...3 sticks Composition: technological aids: enzymes, antioxidant E 300 In a group package: 1000 sticks, net 10 kg.
GTBlend 101
Mass varieties of bread
GTBlend 201
Toast
GTBlend 301
Sweet and puff pastries
GTBlend 401
Gluten relaxation
GTBlend 501
For freshness
Technological aids
This category presents "E-Free" enzyme-based improvers without fillers and food additives. They are packed in sticks of 1...15 g. One to three sticks - one batch! According to the declaration of conformity, they are "Technological aids means GTBlend 901, 911, etc." ECT section 23, paragraph 3, subparagraph 7. "Technological auxiliary means, including enzyme preparations, are not indicated in the labeling of food products in the production of which they were used."
GTBlend 901
Mass varieties of breadDesigned for loaves, pan bread, production of rye-wheat bread. Improves porosity and increases the volume of products. Dosage: 10...20 g per 100 kg of flour or 2...4 sticks Ingredients: enzymes. In a group package: 2000 sticks, net 10 kg.
GTBlend 911
Sweet and puff pastriesDesigned for the production of rich and puff pastries. Improves gas-holding capacity, helps increase volume. Dosage: 10...20 g per 100 kg of flour or 2...4 sticks. Ingredients: enzymes. In a group package: 2000 sticks, net 10 kg.
GTBlend 921
Toast and hamburgersIt is intended for the production of wheat breads and bakery products, toast breads, hamburger buns, etc. Allows to obtain fine-pored and bleached crumb. Dosage: 10...20 g per 100 kg of flour or 2...4 sticks. Ingredients: enzymes. In a group package: 2000 sticks, net 10 kg.
GTBlend 931
Ciabatta, rye breadIt is intended for the production of a wide range of bakery products with a high dosage of water – ciabatta and rye, rye-wheat products. Dosage: 10...20 g per 100 kg of flour or 2...4 sticks. Ingredients: enzymes. In a group package: 2000 sticks, net 10 kg.
GTBlend 941
For freshnessIt is intended for the production of a wide range of bakery products: to slow down staling, prolong freshness, reduce crumbliness of the crumb and ensure softness of the products. Dosage: 10...20 g per 100 kg of flour or 2...4 sticks. In a group package: 2000 sticks, net 10 kg.