BIOS 1

Dosage	1%
Package	25Kg , Bag
Available upon request	Technical Data Sheet

Improver without reference on E substances. Provides big volume, uniform honeycombing structure, long shelf life, improves the efficiency of the yeast, accelerates the kneeding time, improves the rheological properties of the flour.

Bakery improver for making baguettes.

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

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

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

Concentrate for Pizza Dough 4%, for deep freezing and prolonged fluffiness. It includes the following properties: Increased water absorption, moisture

Improver for pizza dough, for deep freezing and retention of fluffiness for a long time. Strengthens the flour base. Increased

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BIOS 1

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