Dry Long food preservative

Scope of application: biscuit semi-finished product, semi-finished product for roll, muffins, muffins, gingerbread.

Description:

Dry Long (TU 10.89.19-009-75315135-2023) – a comprehensive improver of the quality of bakery products, effectively suppresses pathogenic microflora.

Method of application:

mix with dry prescription ingredients.

Recommended dosages:

0.2-0.6% by weight of flour (for bakery products)

Advantages:

• slows down microbiological spoilage of finished products;
• prevents the development of "potato" disease of bakery products;
• improves the volume, porosity and elasticity of the crumb;
• improves shape stability.

Organoleptic properties: