SweetEnzymes Improver
Multipurpose pastry improver
- Improves the performance of high-fat, high-sugar baked goods
- It provides stability to the dough and guarantees excellent volume
- Multipurpose, perfect for many pastry products
€13.18/kg
500 g
Natural improve to increase performance of all baked goods with a high percentage of fat and sugar: brioches, croissants, large leavened cakes, soft cakes, muffins, doughnuts, etc.
SweetEnzymes ensures dough stability during processing and guarantees an excellent volume in the oven (“Oven Spring” effect).
Its special enzymes retain a greater amount of water molecules, increasing the freshness and softness of the finished products.
It also improves the internal alveolation of finished products.
SweetEnzymes is an enzymatic and multipurpose improver for pastry making, which ensures excellent results and a clean label.
Il Granaio delle Idee: natural enzymes and mixes for baking and pastry making
This improver is the result of the know-how of Il Granaio delle Idee Srl, a company specialized in the formulation of natural mixes for professional baking and pastry making. For more than twenty years, the company has put its experience at the service of all artisans of the world of White Art who seek only top quality in gredients, with high technological content and rigorously without chemical additives.
SweetEnzymes: how to use this professional pastry improver
Perfect both with natural yeasts and with baking, use it to improve the stability of the dough and obtain an excellent volume during cooking. SweetEnzymes is to be used in small percentage if compared to the weight of the flour required by the recipe you want to use. In general, it should be dosed at 1% of the total weight of the flour and must be added to the second dough.
Combined use with Panett-1 Plus 2% for large leavened cakes
It is possible to use the two enzymatic improvers Panett-1 Plus 2% and SweetEnzymes together for the preparation of large leavened cakes, such as Panettone and Easter Colomba.
Here's how to use them:
- Panett-1 Plus 2% should be dosed at 2% of the total flour of the recipe
- SweetEnzymes must be dosed at 1% of the flour of the second dough (that is of the refreshment)
- They both must be added in the second dough
Dried wheat flour, enzymes.
May contain milk, eggs, soy, sesame seeds, lupins, mustard.
Energia | Energy 1556 kJ | 367 kcal |
Grassi | Fat 1,0 g |
Di cui acidi grassi saturi | Saturated fatty acids 0,1 g |
Carboidrati | Carbohydrates 76 g |
Di cui zuccheri | Added sugar 1,8 g |
Fibre | Fibre 2,9 g |
Proteine | Protein 12 g |
Sale | Salt 0,10 g |
We ensure our commitment to keep all legal information updated on this site regarding ingredients, allergens, instructions for use, recipes, etc., but it may happen that there is a temporary misalignment with the information reported on the packaging.
The information on the actual product label should always be considered up-to-date and truthful and we invite you to carefully check what is reported before using and consuming the product.
We are at your complete disposal for any information, especially for consumers with allergies and intolerances, at the number +390498862160 or at the e-mail address assistenza@ruggerishop.it .