Bread & Pav

Bread & pav is yeast raised products. The direct & indirect actions of Roti Plus begins with dough preparation and ends with oven baking & storage as shown in following Figure

Addition of Roti plus in yeast raised products improves: Dough Properties & Bread Quality.

Improves Dough Properties:

  • Achieves smooth and more extensible dough.
  • Avoid breakage of dough.
  • Anti-sticking dough.
  • Reduces mixing time.
  • Allows to work with high dough temperature.
  • Reduces energy in mixing process.

 

Improve Bread Quality:

  • Long time Softness of Bread.
  • Extends the shelf life of Bread.
  • Improves flavour and taste.
  • Higher water retention.
  • Anti-staling agents.
  • Lower amylose retrogradation.

 

Improving the productivity  of bread by 20%

All these improving features make Roti Plus a versatile and very useful ingredient for the production of bread and pav.

Recommended Product: Roti Plus,

Recommended Dose: 0.5 – 1% on Wheat flour basis. i.e. 3-5g for 1 kg wheat flour can be added.

How to use:

  • Mixing of ingredients is first stage in Bread making. In mixing all dry ingredients are added & then water.
  • Roti plus is used in this stage.
  • Firstly take some quantity water in jar & then add required Roti plus into that.
  • Mix it well by blender & finally add in to mixer.

Ideal for:

  • Sliced Bread
  • White Bread
  • Bread Improviser
  • Whole Wheat Bread

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