Angel A-Plus and Bakerdream F-99-specially designed for shock freezing technologies. F-99 increases the fermentation stability of dough pieces after defrosting. It allows you to get a rich color of the crust and a good volume of products. A-Plus is designed for puff products produced by the direct method or by shock freezing technology, which increases the stability of the dough, allows you to get a strong gluten frame, give elasticity and makes the dough more stretchable.
The diagram shows the result: After 6 months of storage at -20 °, the volume of products with APlus is reduced by 10%.
You can get acquainted with the company at the Modern Bakery Moscow exhibition at stand 22 C 75