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FLOUR ADDITIVES AND IMPROVERS

ADDITIVES :

 

Product No:1

Purmix C

6-20 g / 50 Kg Flour       

*Improve medium tougness flour

*Completely getting perfect result  at the inefficient kneading time

*Increase dough processibility

* Enable soft shell formation

Product No:2

Purmix L

6-20 g / 50 Kg Flour

* Improve medium tougness flour

* Increase  fermantation tolerance of dough

* Increase  water lift capacity of dough

Purmix M

5-18 g / 50 Kg Flour

* Enable whiteness of bread clour

* Increase elasticness of dough

* Increase bread productivity (ie. increase dough amount being got from unit flour )

Purmix P

4-18 g / 50 Kg Flour

* Increase elasticness of bread shell

* Enable whiteness of bread colours

* Increase tolerance of dough

* Increase process specialty of dough

Purmix R

3-18 g / 50 Kg Flour

* Increase size and tissue proggress of bread

* Improve  stoma structure of dough and consist of  homojenic stoma structure

* Increase proggress specialty of dough

* Increase  gas keeping capacity of dough

Purmix S

3-16 g / 50 Kg Flour

* Improve weak flour

* Increase high-tide amount of dough

* Destroy defaults when dough-kneading

* Increase water keeping capacity

Purmix T

1-16 g / 50 Kg Flour

* Improve weak flour

* Increase swelling amount of dough

* Increase bread productivity of dough

* Increase gas keeping capacity of dough

 

Sünekat AD

8-20 g / 50 Kg Flour

* Used for improving weak and medium flour

* Prevent eurygastrum harm

* Increase resistance of dough

Sünekat AL

8-18 g / 50 Kg Flour

* Used for improving weak and medium flour

* Prevent eurygastrum harm

* Increase gas keeping capacity of dough

* Enable knife-trace of bread

Sünekat AR

4-18 g / 50 Kg Flour

* Used for improving weak flour

* Prevent eurygastrum harm

* Increase  fermantation tolerance of dough

* Enable savings at dough-sour operation

Sünekat AK

6-18 g / 50 Kg Flour

* Used for improving weak flour

* Prevent eurygastrum harm

* Enable extension of kneading time of dough

* Enable the increase much more bread size

* Enable knife-trace of bread

Sünekat AS

3-16 g / 50 Kg Flour

* Used for improving weak flour

* Prevent eurygastrum harm

* Put in order stome structure of bread

* Increase gas keeping capacity of dough

* Increase energy of dough

Sünekat AT

2-14 g / 50 Kg Flour

* Used for improving weak and medium flour

* Prevent eurygastrum harm

* More stronger gluten structure of dough

* More stronger protein links of dough

* Increase gas keeping capacity of dough

Slash 1000

8-18 g / 50 Kg Flour

* Increase stability of dough

* Increase  fermantation tolerance of                    

   dough

* Prevent eurygastrum harm

Slash 2000

6-15 g / 50 Kg Flour

* Increase stability of dough

* Increase  fermantation tolerance of 

   dough

* Increase tolerance against kneading of

   dough

 

 

Slash 3000

4-14 g / 50 Kg Flour

* Increase stability of dough

* Increase resistance of dough

* Increase gas keeping capacity of dough

Slash 4000

2-14 g / 50 Kg Flour

* Increase stability of dough

* Increase gas keeping capacity of dough

* Momentum ripeness of dough

Slash 5000

1-12 g / 50 Kg Flour

* Momentum ripeness of dough

* Increase gas keeping capacity of dough

* Increase bread size and prolong

   shelf-life

Slash 6000

1-10 g / 50 Kg Flour

* Momentum ripeness of dough

* Being homogen stoma structure of bread

* Increase gas keeping capacity of dough

* Prolong shelf-life of bread

Arkat E10

0,5-18 g / 50 Kg Flour

* Increase kneading tolerance of dough

* Increase elasticity of dough

* Increase process of dough

Arkat E25

0,5-15 g / 50 Kg Flour

* Increase kneading tolerance of dough

* Increase elasticity of dough

* Increase size of bread

Arkat E40

0,5-13 g / 50 Kg Flour

* Used for medium strength flour

* Increase energy value of dough

* Decrease shell thickness of bread

* Enable kneading time shortening

Arkat E50

0,5-10 g / 50 Kg Flour

* Used for medium strength flour

* Prevent little eurygastrum harm

* Enable kneading time shortening

* Minimize process defaults at the oven

 

 

 

 

Arkat E60

0,5-8 g / 50 Kg Flour

* Used for medium strength flour

* Consist of small homogen gas rooms in bread

* Enable discharge of bread’s inside at the

   oven step

* Gain soft structure to bread

Arkat E100

0,5-6 g / 50 Kg Flour

* Increase size and stoma improvement of bread

* Improve stoma structure of dough and become    

   homogen stoma structure

* Increase process specialty of dough

* Increase gas keeping capacity of dough

Armix 5000

5-20 g / 50 Kg Flour

* Increase elasticity of dough

* Increase swelling amount

* Enable loosness of dough

* Prevent dough drying

Armix 6000

5-18 g / 50 Kg Flour

* Increase elasticity of dough

* Increase swelling amount

* Prevent torn and broken pieces

* Prevent cracking and being poured out

   at the bread-shell

Armix 10000

3-17 g / 50 Kg Flour

* Increase operation of strong flour

* Decrease resistance of dough

* Increase gas amount formation in bread

* Enable kneading time shortening

* Enable brawn-shell with bright lively colours

Armix 60000

2-16 g / 50 Kg Flour

* Increase operation of strong flour

* Increase gas amount of dough

* Decrease shell thickness of bread

* Balance inefficient enzyme activivty

* Improve lengthenning speciality.

Armix 80000

2-14 g / 50 Kg Flour

* Increase elasticity of dough

* Increase swelling amount

* Decrease resistance of dough

* Prevent the getting stale and braking at bread

 

 

Armix 105000

1-10 g / 50 Kg Flour

* Increase elasticity of dough

* Increase swelling amount

* Enable brawn-shell with bright lively colours

* Prevent the getting stale and braking

Armix 120000

1-18 g / 50 Kg Flour

* Increase very strong process of flour

* Enable brawn-shell with bright

   lively colours

* Decrease resistance of dough

* Prevent the getting stale and braking

* Increase specialty being given  easily to dough

 

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Flour Additives and Improvers