PROCESSING AIDS FOR MAKING BREAD
The line includes TNA’s new and exclusive NATURplus range of complete liposomic natural processing aids for bread making. When making bread the stability and workability of the dough are of fundamental importance. The Multilev G line of products render the dough homogeneous and elastic and provide a uniform moisturising effect because they improve the structure of the amide protein complex and the stabilization of the phases. And so, when complete natural processing aids are added to the dough, they guarantee stability and workability in addition to natural goodness, quality, a longer shelf life and better yield. The Multilev G line is ideal for freezing technology.
MULTILEV 2% G: FOR DOUGH MADE WITH THE DIRECT AND INDIRECT METHODS AND FOR PRE-FERMENTED DOUGH
A complete liposomic natural processing aid from TNA’s new NATURplus range, for doughs made with a direct or indirect method or for pre-fermented doughs. Freezing technology specific. If stronger aroma and taste and more freshness are required in an end product, then adding from 1% to 2% of Multilev 2% G to the dough will not only improve the taste but also lengthen the shelf life and increase the yield because the liposomes increase the presence of combined water and the aromas that develop during production, and also improve workability. Specifically, in the preparation of frozen products, Multilev 2% G improves preservation and all the qualitative characteristics, while attenuating the damaging effect of sudden changes in temperature and improving the product’s appearance, volume, palatability, taste, preservation and yield.
MULTIPAN G: FOR CONTROLLED LEAVENING
A complete liposomic natural processing aid from TNA’s new NATURplus range, for doughs made with a direct or indirect method with controlled leavening.
By enabling an optimal distribution of the water phase, Multipan G guarantees stable and workable doughs and fragrant, tasty and fresh end products.