POLAR CR5

Dosage	5%
Package	25Kg, Bag
Available upon request	Recipes, Technical Data Sheet

Improver for frozen croissants, for direct baking in the oven (without defrosting). Ideal for hotel croissants. Provides protection from starch coagulation and crystallization in the freezer, gradual uniform volume in the oven, fat dispersion, moisture retention, pH regulation without acidic taste, prolonged shelf life of the product (freezing) and balanced taste.

Concentrate for cakes with the addition of Oil – Water – Egg – Margarine – Sugar.

Concentrate for Village Toast Bread using flour. Final product is fluffy with nice structure, soft crust, nice honeycombing texture and

Bakery concentrate for croissants, toast, sandwiches, hamburgers. Gives soft crust, fluffy-white crumb, large volume, uniform honeycombing structure, increases water absorption.

Concentrate for whole-wheat toast using flour. It gives the product a soft crust, great volume, uniform honeycombing structure and sourdough

Bakery improver for increase in water absorption and moisture retention. Suitable for biscuits and special bakery products.

Bakery concentrate for sandwich bread – TOAST -HAMBURGER -HOT DOG. It gives a soft crust, a fluffy interior and a

Concentrate for donuts with the addition of flour, water and yeast. Final product with a crust.

Baking concentrate for pizza, peignirli. For fluffy dough with properties such as softness, flexibility. Strengthens the flour base. Suitable for

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CAKE ZYME 2000

DURUM TOASTED 50

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POLAR CR5

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