| ≥1 piece |
High quality bread & flour Improvers for your all kinf of bakery products.
BREAD IMPROVERS
| Product Name | Each bag weight | Total bags in Box | Packaging | Features | Dosage |
| PARTNER | 100 gr | 50 pieces | 5 kg Carton Box | It tolerates formula fluctuation of blending flours, and baker's failure at maximum level in medium and good quality flours. | 100 gr / 50 kg flour |
| PARTNER | - | 1 piece | 20 kg Kraft Bag | It tolerates formula fluctuation of blending flours, and baker's failure at maximum level in medium and good quality flours. | 400–500 gr / 50 kg flour |
FLOUR IMPROVERS
| Product Name | Purpose of Usage | Its effects | Dosage (for 100 kg flour) |
| PARTNER 100P POWER | It is used especially for weak flours which damaged under heavy sunn pest. This improver significantly increase the energy and sedimentation value of floor. | 1- By strengthening gluten structure, provides increased endurance in dough. 2- Heals fermantation strength. 3- Provides positive effect on oven splash and knife spreading. 4- Provides maximum volume/mass increase. | 50-100 gr |
| PARTNER 100P | It is used especially for weak flours which damaged under heavy sunn pest. This improver significantly increase the energy and sedimentation value of floor. | 1- By strengthening gluten structure, provides increased endurance in dough. 2- Heals fermantation strength. 3- Provides positive effect on oven splash and knife spreading. 4- Provides maximum volume/mass increase. | 10-30 gr |
| PARTNER 80P | Suitable for middle stregth flours. | 1- Tolerates negative effects of fluctuations in bakers' formula. 2- Prevents kneading failures in maximum level in baker's. 3- Increase the dough's capacity of gas cultivation and gas retention. 4- Provides maximum volume/mass increase, and heals knife spreading. 5- Provides bread to be formed with homegen pores and thin crust. | 10-30 gr |
| PARTNER 70P | It is used especially for weak flours which damaged under light sunn pest. | 1- By strengthening gluten structure, provides increased endurance in dough. 2- Heals fermantation strength. 3- Provides positive effect on oven splash and knife spreading. 4- Provides maximum volume/mass increase. | 10-30 gr |
| PARTNER 60P | It is used especially for partially weak and middle strength flour. | 1- Tolerates negative effects of fluctuations in bakers' formula. 2- Prevents dough and bread failures in maximum level. 3- Increase the dough's capacity of gas cultivation and gas retention. 4- Provides maximum volume/mass increase, and heals knife spreading. 5- Provides bread to be formed with homegen pores and thin crust. | 10-30 gr |
| PARTNER 50P | Suitabe to use for middle strength flours. | 1- Prevents kneading failures in maximum level in baker's. 2- Increase the dough's capacity of gas cultivation and gas retention. 3- Provides maximum volume/mass increase, and heals knife spreading. 4- Provides bread to be formed with homegen pores and thin crust. | 10-30 gr |
| PARTNER 40P | Suitable for special grade flours which is used for baklava, patty, etc. | 1- Without decreasing strength of dough, increase dough's extensibility. 2- By providing elasticity to dough, prevents ripping of dough in rolling out. 3- Prevents end products (bread) to get doughy / soggy. 4- Provides melting in mouth feature to bread. | 10-30 gr |
| PARTNER 30P | Suitable for flours which is used for pitta breads, and thin breads. | 1- By increasing dough's extensibility, provides maximum rolling out in dough without ripping. 2- Prevent dough to become like rubbery. 3- By preventing drying-out in pitta breads, and thin breads, keeps them fresh for a long time. | 10-30 gr |
| PARTNER 20P | Suitable to use for strong flours. | 1- By increasing gluten elasticity, Makes dough easy to work with. 2- Provides balance between dough's gas cultivation and gas retention. 3- Provides maximum volume/mass increase, and heals knife spreading. 4- Prevents drying of crust in bread. | 10-30 gr |
| PARTNER 10P | Recommended to be used in middle strength flours. | 1- Provides maximum volume/mass increase, and heals knife spreading. 2- Prevents kneading failures in maximum level in baker's. 3- Increase the dough's capacity of gas cultivation and gas retention. 4- Provides bread to be formed with homegen pores and thin crust. | 10-30 gr |
| Product Type: Baking Ingredients | Form: Powder | Place of Origin: Istanbul Turkey |
| Brand Name: PARTNER |