WAFFLE SHEETS IMPROVER
0912038 STABVAF-10002 E
0912038 STABVAF-10002 E is a complex mixture that ensures constantly high quality of the wafer sheet.
0912038 STABVAF-10002 E improves the quality of the wafer sheet in a wide range of flour quality.
0912038 STABVAF-10002 E is added during kneading together with flour.
0912038 STABVAF-10002 E powder mixture that improves the properties of the dough and the quality of the final product.
DOUGH:
– the best consistency;
– better and easier to form;
END PRODUCT:
– the wafer sheet is quite strong and fragile on the bite;
– the aging process slows down;
– waste and marriage are reduced;
DOSAGE: 0.34% by weight of flour.
COMPOSITION: Lecithin (E-322), amino acid (E-920), granulated sugar, table salt, sodium bicarbonate and enzymes.
KEY FEATURES:
– Appearance – powdery
– Color – light yellow
– Smell – pleasant, characteristic
– Moisture – up to 5.5%
– Heavy metals in lead terms – not higher than 40 mg/kg
MAIN MICROBIOLOGICAL CHARACTERISTICS:
— The total number of microorganisms is not more than 50,000/g.
– Spores of mold and microscopic fungi – no more than 500 /g
PACKAGING: 20 kg. double-layer bags with a polyethylene layer.
STORAGE: 10 months in original packaging in dry, cool and ventilated areas out of direct sunlight.
Code | Product | E index | Packaging |
0102031 | EM – OIL (oiling agent for bakery, production lines, etc.) | — | bucket 5 |
0902573 | STABJELL-2002; Stabilizer-emulsifier for production of jellies and farsitures | E331,E407,E466,E401 | 20 |
0902572 | STABJELL-2002; Stabilizer-emulsifier for production of jellies and farsitures | E331,E407,E466,E415 | 20 |
0902439 | STABMOUSSE-2002, Stabilizer-emulsifier for mousses | E-471,E-331 | 20 |
0902426 | STABSLAD-4001, Stabilizers for ice lick sticks | E-415,E-412,E-466,E-407 | 25/30 |
0902592 | STABTEST-6002, Emulsifying paste for sponge cake dough | E471, E475, E1520 | bucket 5 or 25 |
0902534 | STABTOPP-1, Stabilizer-emulsifier for production of toppings | E-407,E-417 | 20 |
… and many others on your request.
Notes:
1. Production time – up to 5 working days after a written order (if raw materials are available).
2 minutes. quantity for production after a written order is 10 kg.
3. Preservation 4-15˚ C.
0904312 Toshev-Combi RS 1
0904312 Toshev-Kombi RS 1 is a combined mixture that provides consistently high quality pancakes.
0904312 Toshev-Kombi RS 1 – ready mix for making pancakes. To prepare the dough, you only need to add a little water.
BENEFITS OF PANKE MIX:
Testa:
– improves the structure of the test;
– better and easier to form;
– excellent hygienic conditions are ensured during dough preparation (due to
lack of eggs).
Finished product:
– the best properties on the bite;
– excellent taste and aroma;
– the aging process slows down;
DOSAGE AND PREPARATION: to 1 kg. dry mix is added 2 kg. water and homogenized with a mixer. The required amount of the mixture is placed on a greased frying pan. Baked on both sides.
CONTENTS OF PANCAKER MIXTURE: Wheat flour, granulated sugar, table salt, milk powder, egg powder and sodium bicarbonate.
KEY CHARACTERISTICS OF PANCAKING MIXTURE:
– Appearance – powdery
– Color – gray-white
– Smell – pleasant, characteristic
– Humidity – up to 14%
– Heavy metals, in lead equivalent – not more than 40 mg/kg
— Lead — no more than 10 mg/kg
— Arsenic — no more than 3 mg/kg
MICROBIOLOGICAL CHARACTERISTICS:
— The total number of microorganisms is not more than 50,000/g
– Spores of mold and microscopic fungi – no more than 500/g
– Salmonella and Proteus bacteria, staphylococcus and pathogenic microorganisms – does not contain.
PACKAGING: 20 kg double-layer bags with a polyethylene layer.
STORAGE: 6 months in original packaging in dry, cool and ventilated areas out of direct sunlight.
PIZZA READY MIX
0904311 Toshev-Combi Pizza Mix 1
Toshev-Combi Pizza Mix 1 is a combined mix that ensures consistently high quality pizzas.
Toshev-Kombi Pizza Mix 1 is a ready mix for making pizza crusts. For kneading, a small amount of water and vegetable fat are added.
PBENEFITS OF PIZZA READY MIX:
Testa:
– improves the structure of the test;
– the cake is better and easier to form;
Finished product:
– the best properties on the bite;
– improves taste and aroma;
– the aging process slows down;
METHOD OF PREPARATION AND DOSAGE OF PIZZA MIXTURE:
To 1 kg. about 0.480 liters of water at room temperature, 2-3 tablespoons of vegetable oil are added to the dry mixture. The homogenized mixture is placed on a floured board and kneaded for 5 minutes. Pieces are formed from the finished dough, depending on the size of the pizza. The dough is formed into a circle and rolled out to the desired thickness. It is placed in a greased baking sheet for fermentation for 10-15 minutes.
Additional ingredients – according to the desired taste. Baked at 200°C until golden brown.
COMPOSITION: Wheat flour, gluten, dry yeast, granulated sugar, table salt, glycerol monostearate (E-471).
MAIN CHARACTERISTICS OF PIZZA MIXTURE:
– Appearance – powdery;
– Color – from gray-white to light yellow;
– Smell – pleasant, characteristic
– Humidity – up to 14%
– Heavy metals in lead equivalent – no more than 40 mg/kg
– Lead – no more than 10 mg/kg
– Arsenic – no more than 3 mg / kg
BASIC MICROBIOLOGICAL CHARACTERISTICS:
– The total number of microorganisms is not more than 50,000/g
– Spores of mold and microscopic fungi – no more than 500 /g
– Salmonella and Proteus bacteria, staphylococcus and pathogenic microorganisms – does not contain
PACKAGING: 20 kg double-layer bags with a polyethylene layer.
STORAGE: 6 months in original packaging in a dry, cool and ventilated place
rooms without direct sunlight.