Flat Breads
| Product Name | Product Benefits | Recommended Dosages | Packaging Type |
|---|---|---|---|
| Bakeplus PLX | ⦁ Boosts effects on dough maturity duration and development, ⦁ Provides to easier lamination and processability. | 10-30 g / 100 kg | 25 kg cartoon box |
| Bakeplus 100 | In processes with high water content and low kneading time; ⦁ Supports dough maturity and development, ⦁ Provides to easier lamination and processability. ⦁ Provides dough and process stability. |
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| Bakeplus 200 |
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| Bakeplus 300 | ⦁ Improves dough extensibility and provides easy processability in strength flours. ⦁ Improves bread crust color, ⦁ Improves the pore structure, ⦁ Provides dough and process stability. |
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| Bakeplus 400 |
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| Bakepro S 700 | ⦁ Improves dough extensibility and provides easy processability in medium and low quality flour types. ⦁ Improves bread crust color and the pore structure, ⦁ Provides dough and process stability. |
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| Bakepro S 800 | ⦁ Improves dough extensibility and provides easy processability in medium strong flours. ⦁ Improves bread crust color and the pore structure, ⦁ Provides dough and process stability. |
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| Bakepro S 900 | Flours with high ash content (such as whole wheat); ⦁ Optimizes dough rheology, ⦁ Supports dough structure in the process stages and fermentation stability, ⦁ Improves the end product quality characteristics. | 15-30 g / 100 kg |
*Formula contents are revised according to customer needs.
*Please contact with us so that we can offer you customized solutions.