Petra®0007 is an adjuvant based on natural enzymes with an anti-installation action. Petra®0007 is therefore able to extend the shelf life of sweet baked goods (panettone, colomba, pandoro, brioche) without the use of additives.
Being composed simply of flour and enzymes of natural origin, it is not necessary to enter Perra®0007 in the list of ingredients.
Type "0" soft wheat flour, enzymes
HOW TO USE
It is advisable to use Petra®0007 in a dose equal to 1% of the total weight of the flour that makes up the recipe, mixing it with the flour.
In the event that the preparation includes more than one dough, Petra®0007 must be included in the last dough but the dose to be used must be calculated on the total flour of all the doughs, according to the table below.
If the recipe calls for the use of sourdough, it is appropriate to consider the amount of flour given by the yeast itself.
To calculate the amount of flour given by the mother yeast it is necessary to multiply the weight of the yeast by 0.69. EXAMPLE: the recipe includes 2500g of mother yeast. 2500x0.69 = 1725g of flour to be considered in the total.
All types of leavened desserts. Particularly suitable for making large leavened products such as Panettone, Colomba, Pandoro, Venetian focaccia.
STORAGE AND OTHER POSSIBLE ALLERGENS
Cool, dry and ventilated Storage.
The conservation conditions of the flour determine its behavior and yield during use. Incorrect storage can compromise the technical potential of the flour ensured by Molino Quaglia. it is essential to keep the product off the ground, not resting on the walls, away from heat sources. It is recommended to use the product within 10 days from the opening date, in order to maintain its characteristics unaltered.
temperature: 20-22 ° C
humidity: 65 - 68% R.H.
It may contain traces of soy seeds and mustard seeds
1 kg alluminio bag
Ultima revisione: 14-10-2020
Anti-staling natural improver
This natural improver is ideal for all kind of pastry and savory preparations , it improves the shelf life of the final product.
Added in small percentage (1% for each kg of flour), it guarantees a better control during the final storange.
Ideal for: small and large size leavened pastry, panettone dough, bread and roman style pizza