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Bread and confectionery improver Bonnfarin universal (art. 5) - 1 Food
Dough improvers
Bread and confectionery improver Bonnfarin universal (art. 5) - 4

Bread and confectionery improver Bonnfarin universal (art. 5)

complex food additive for bread and confectionary products
Bonnfarin Universal — a multifunctional improver for wheat & wheat-rye bread and flour confectionery.
Product in stock, price upon request
Lot from 100 kg
Bread and confectionery improver Bonnfarin universal (art. 5) - 5

Characteristics

  • increases flour water absorption and the absorption of moisture while kneading
  • increases the output of the finished products compared to the planned output by increasing the amount of water
  • increases the dough plasticity
  • increases the volume
  • prolongs the shelf life of the product
  • ensures a softer crumb
  • ensures an evenly porous crumb
  • ensures uniform coloration and a crispy crust

Application:

  • recommended dosage: 1-3% of flour in the kneading
  • bread and bakery products
Delivery within Russia and the CIS - 6
Delivery within Russia and the CIS
A well-developed distribution network allows you to deliver products as soon as possible
We will reduce your cost - 7
We will reduce your cost
We will make it so that you can put the price on the shelf cheaper than competitors
Experience, knowledge - 8
Experience, knowledge
Our specialists - doctors and candidates of science, daily improve products and help customers in production
We can do everything - 9
We can do everything
We will change the characteristics of the product to suit your needs

Analogs

Bread and confectionery improver Bonnfarin universal (art. 5) - 10 Improver for puff pastry Bonnfarin (art. 4) complex food additive that improves puff pastry Product in stock, price upon request
Lot from 50 kg
Quick View
Bonnfarin Universal — a multifunctional improver for wheat & wheat-rye bread and flour confectionery.
  • increases flour water absorption and the absorption of moisture while kneading
  • increases the output of the finished products compared to the planned output by increasing the amount of water
  • increases the dough plasticity
  • increases the volume
  • prolongs the shelf life of the product
  • ensures a softer crumb
  • ensures an evenly porous crumb
  • ensures uniform coloration and a crispy crust

Application:

  • recommended dosage: 1-3% of flour in the kneading
  • bread and bakery products
Bread and confectionery improver Bonnfarin universal (art. 5) - 11 Flour improver for dumplings and pasta dough Bonnfarin (art. 3) complex food additive that improves dumplings and pasta dough Product in stock, price upon request
Lot from 150 kg
Quick View
Bonnfarin Universal — a multifunctional improver for wheat & wheat-rye bread and flour confectionery.
  • increases flour water absorption and the absorption of moisture while kneading
  • increases the output of the finished products compared to the planned output by increasing the amount of water
  • increases the dough plasticity
  • increases the volume
  • prolongs the shelf life of the product
  • ensures a softer crumb
  • ensures an evenly porous crumb
  • ensures uniform coloration and a crispy crust

Application:

  • recommended dosage: 1-3% of flour in the kneading
  • bread and bakery products
Bread and confectionery improver Bonnfarin universal (art. 5) - 12 Flour improver for dumplings dough Bonnfarin (art. 1, 2) complex food additives that improve dumpling dough Product in stock, price upon request
Lot from 150 kg
Quick View
Bonnfarin Universal — a multifunctional improver for wheat & wheat-rye bread and flour confectionery.
  • increases flour water absorption and the absorption of moisture while kneading
  • increases the output of the finished products compared to the planned output by increasing the amount of water
  • increases the dough plasticity
  • increases the volume
  • prolongs the shelf life of the product
  • ensures a softer crumb
  • ensures an evenly porous crumb
  • ensures uniform coloration and a crispy crust

Application:

  • recommended dosage: 1-3% of flour in the kneading
  • bread and bakery products
Description
Characteristics
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