Products

SUPER IMPRESSION Super impression is used by bakers for the purpose of higher volume for all types of breads and lunch bread, hamburger buns, etc Dosage: 1% of flour quantity

ULTRA IMPRESSION Special Bread Improver for large volume and long term deep freezing. Dosage: 0,5 - 2 of flour quantity.

MEGA IMPRESSION Special bread improver for extra large volume. Dosage for bread - rolls 0,5-1 % Higher doses are for pastries-sweet dough or long term deep-freezing.

GOLD IMPRESSION The ideal improver for breads that are produced from durum wheat flour, which gives the product a golden color, high volume and a high capacity for water absorption. Ideal for frozen products.

SOUR DOUGH mix - Fordemeal Sour dough mix is a sour flour type, which contains many minerals. Therefore it is suitable to be used in the production of a sourdough for wheat bread. Adding water and a little yeast can easily make sour dough. Thereafter it has to be kept in a closed box at room temperature. Make fresh sour dough every day and you will get a uniform sourdough for wheat bread production. Using sour dough mix can reduce the use of baking agents and yeast in your wheat bread. Sour dough can also be used in different dosages and it give your wheat bread more taste, a better crumb and you will get a wheat bread which will stay fresh for a longer time.

Recipe:


	CHALKIDIKI FLOURMILLS A.E. WE DELIVER QUALITY
	CHALKIDIKI FLOURMILLS A.E. WE DELIVER QUALITY

		Procedure: Dough temp. 24 C Mixing time 10 min slow Resting time 12 -18 hours at room temp. Dosage depending on wheat bread type (15-25 % on flour quantity) WHEAT IMPRESSION Natural Wheat Impression Natural bread improver to increase nature's own flavor. Dosage White Bread 2-5% Ciabatta 5-10% Rye Bread 2-10% SOFT IMPRESSION Special bread improver to increase the softness of the crumb for longer shelf life.
SUPER IMPRESSION Super impression is used by bakers for the purpose of higher volume for all types of breads and lunch bread, hamburger buns, etc Dosage: 1% of flour quantity ULTRA IMPRESSION Special Bread Improver for large volume and long term deep freezing. Dosage: 0,5 - 2 of flour quantity. MEGA IMPRESSION Special bread improver for extra large volume. Dosage for bread - rolls 0,5-1 % Higher doses are for pastries-sweet dough or long term deep-freezing. GOLD IMPRESSION The ideal improver for breads that are produced from durum wheat flour, which gives the product a golden color, high volume and a high capacity for water absorption. Ideal for frozen products. SOUR DOUGH mix - Fordemeal Sour dough mix is a sour flour type, which contains many minerals. Therefore it is suitable to be used in the production of a sourdough for wheat bread. Adding water and a little yeast can easily make sour dough. Thereafter it has to be kept in a closed box at room temperature. Make fresh sour dough every day and you will get a uniform sourdough for wheat bread production. Using sour dough mix can reduce the use of baking agents and yeast in your wheat bread. Sour dough can also be used in different dosages and it give your wheat bread more taste, a better crumb and you will get a wheat bread which will stay fresh for a longer time. Recipe: 1 batch 1500 g sour dough mix 1000 g water 2 g yeast