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."

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 bread

Designed 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 pastries

Designed 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 hamburgers

It 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 bread

It 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 freshness

It 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.