Bread improvers
This category presents well-known and widely used in the baking industry classic improvers with filler and included food E-additives.
According to the declaration of conformity, they are "Complex food additives GTBlend 101, 102, etc."
Also in this category are "E-Free" improvers based on enzymes. According to the technical regulations, these improvers may not be indicated on the label of finished products.
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).
GTBlend 101
Mass varieties of bread
GTBlend 102
Mass varieties of bread
GTBlend 103
Mass varieties of bread
GTBlend 104
Toast
GTBlend 105
Gluten relaxation
GTBlend 106
Rye bread
GTBlend 107
For freshness
GTBlend 108
Pastries, puff
GTBlend 109
Pastries, puff
GTBlend 110
Freezing
GTBlend 201
For softness and whiteness
GTBlend 202
Volume of rye
GTBlend 203
For freezing baking products
GTBlend 204
Universal improver
GTBlend 205
Ciabatta
GTBlend 206
Leaven (powder)
GTBlend 508
Against microbial spoilage
GTBlend 509
Against microbial spoilage
GTBlend 510
Against microbial spoilage
Technological aids
GTBlend 901
Mass varieties of breadFor 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, bunsFor 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, hamburgersFor 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 productsFor 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 productsFor 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).