Technological aids -

GTBlend 901

Mass varieties of bread

For loaves, pan bread, production of rye-wheat bread. Improves porosity and increases the volume of products. Dosage 1% (1 kg / 100 kg of flour).

GTBlend 911

Puff pastry, buns

For the production of buns and puff pastry products. Improves layering, helps to increase volume. Dosage 1% (1 kg / 100 kg of flour).

GTBlend 921

Toast bread, hamburgers

For the production of wheat breads and bakery products, toast breads, hamburger buns, etc. Allows to obtain fine-pored and bleached crumb. Perfect for toast bread with a long shelf life. Dosage 1% (1 kg / 100 kg of flour).

GTBlend 931

Ciabatta, rye bakery products

For the production of a wide range of bakery products with a high water dosage - ciabatta and rye and rye-wheat bakery products. Dosage 1% (1 kg / 100 kg of flour).

GTBlend 941

Extending the freshness of bakery products

For the production of a wide range of bakery products: to slow down staling, prolong freshness, reduce crumbliness of the crumb and softness of the products. Dosage 1% (1 kg / 100 kg of flour).