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Vitamin and mineral mixture ÀìÒ
The Vitamin and mineral mixture ÀìÒ is released in two modifications: ÀìÒ-1 and ÀìÒ-4.
The mixture ÀìÒ is designed for food production usage, aimed at increasing the biological value of food products. The mixture is specifically designed to improve the physical properties of baking dough and improve the quality of the bread itself: increase its size, improve the stability of its form and the soft part of the bread (elasticity, color, etc.), preserve the freshness of the product.
The mixture ÀìÒ-1 is designed for vitamins and iodine addition to wheat flour bakery products with average or below average properties.
The mixture ÀìÒ-4 is designed for vitamins and iodine addition to wheat flour bakery products with average properties.
The mixture ÀìÒ is made by mixing the B group vitamins, potassium, and iodine, with a powder sugar filling. The mixture ÀìÒ-1 contains baking modifier “Amilox-6.”
The application of the Vitamin and mineral mixture ÀìÒ was developed by TU and RTs for bread and bakery products of “Ryabinushka.”
The shelf-life of the mixture is 12 months from production date. |
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