Hyper Fresh improver are designed for packaged breads. They contain the newest enzyme and emulsifier technologies, providing wonderful product texture for entire shelf life duration. In addition, modular ingredients help to improve texture properties and achieve recipe cost reduction.Hyper Fresh has been improving the freshness and softnes of bread, sweet dough, hamburger, toaster, baggute. pound cakes, muffins, cake donuts and more. Hyper Fresh is solution for every industrial producer. Strong combination from high quality ingredients guarantie exelent result in production like daily bread, laminated dough, sweets and other. Flexible dosage of product work with diferent recipes and quality flour from dose 0.1-1 % on flour. Tests show that consumers receive an immediate gain in water absorbtion, volume, texture of crumb, stability, freshness when Hyper Fresh is integrated to his recipe of dough . Hyper Fresh, is a unique enzyme and emulsifier based improver. By exploiting the specific properties of different types of enzymes and emulsifiers, Hyper Fresh increases quality by improving the seven points : rhreology and microstructur of dough, water absorbtion, elasticity, crumb texture stability, moistness, color of baked product, softness and freshness.
The result: significantly extended shelf life, texture and taste for your bakery. Increase your sales and your profitability – and give customers the freshness they demand!
Dosage: 5-10 g / 1 kg flour
Long shelf live of ready baked products - over 30-90 days.
But it is also very good for standard industrial bread, with all kinds of flour.
Packing: 10 kg bag