Productos catálogo institucional por marca

Fleischmann
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Box

  • Bread Improver

    Bread Improver

    Description
    Mixture of calcium carbonate, emulsifiers, oxidants and an enzyme complex. Specially designed for making pastries and savory dough with fermentation times of 1 to 24 hours.

    Presentations

    • Box (bulk):  25 kg (10 units X 2.5 kg)


    Use

    • Institutional: For all applications in savory and sweet breads increasing its volume and providing greater stability to the dough in times of prolonged fermentation. The results obtained are increased volume, tighter and spongier crumb.


    Ingredients

    • Calcium carbonate (as a diluent), sodium stearoyl lactylate (as emulsifier), calcium peroxide, ascorbic acid and azodicarbonamide (as oxidants) and enzymes (such as dough conditioners).



    *Shelf Life:  9 months from the date of manufacture.

  • Baking Powder

    Baking Powder

    Description
    Mixture of dry and powdered ingredients that release carbon dioxide when mixed with water, lifting the dough. Analogously to the yeast effect. It is double action: outside the oven (a slow and controlled reaction) and inside the oven (fast and controlled reaction due to heat).

    Presentations

    • Box (bulk):  25 kg (10 units. X 2.5 kg)


    Use

    • Institutional: The baking powder leavens releasing the required amount of gas, setting the structure of cakes, cookies, breads, etc. in the presence of heat and moisture. The amount released during mixing, is sufficient to make the whipped pastry or dough easy to handle.


    Ingredients

    • Sodium bicarbonate, monocalcium phosphate monohydrate, starch and sodium pyrophosphate.



    *Shelf Life: 6 months from the date of manufacture.

  • Active Dry Yeast

    Active Dry Yeast

    Description
    Dry yeast processed as granular powder suitable for making bread.

    Presentations

    • Box: 1: 10 kg (80 units. X 125 g), 2: 10 kg (20 units. X 500 g)


    Use

    • Institutional: Dry yeast processed as granular powder. Suitable for making breads such as buns, rolls, Danish pastry, pretzels, bread sticks.


    Ingredients

    • Yeast (Saccharomyces cerevisiae), sorbitan monostearate (E-491).



    *Shelf Life: 12 months from the date of manufacture and three months after the packaging has been opened.

  • Instant Yeast for Savory Dough

    Instant Yeast for Savory Dough

    Description
    Instant yeast chosen, grown and processed as a dry, homogeneous powder and suitable for applications containing salt.

    Presentations

    • Box: 10 kg (20 units. X 500 g)


    Use

    • Institutional: The instant yeast can be used in all types of savory dough for bakery: savory breads, loaves, buns, etc. It is applied directly without hydration and its strength is three times higher than fresh yeast.


    Ingredients

    • Yeast (Saccharomyces cerevisiae), sorbitan monostearate and ascorbic acid.



    *Shelf Life: 24 months from the date of manufacture and 1 month after the packaging has been opened.

  • Instant Yeast for Sweet Bread Dough

    Instant Yeast for Sweet Bread Dough

    Description
    Instant yeast chosen, grown and processed as a dry, homogeneous, resistant to applications with high sugar content.

    Presentations

    • Box: 10 kg (20 units. X 500 g)


    Use

    • Institutional: The instant yeast can be used in all types of sweetened dough for baking: buns, pancakes, danish dough, sweet bread, etc. It is designed for products that contain more than 12% sugar (baker's percentage). It is very versatile and has an immediate action for long or short fermentations.


    Ingredients

    • Yeast (Saccharomyces cerevisiae), sorbitan monostearate and ascorbic acid.



    *Shelf Life: 24 months from the date of manufacture and 1 month after the packaging has been opened.

Sack

  • Chocolate Cream Cake Nucleus

    Chocolate Cream Cake Nucleus

    Description
    The Chocolate cake concentrate is a mixture of wheat flour, alkaline cocoa, starch, sugar, emulsifiers, leavening agents, sodium bicarbonate and a flavor. Specially designed to develop a mixture for preparing a Cream Cake.

    Presentations

    • High Density Polyethylene Sack: 20 kg


    Use

    • Institutional: The chocolate cream cake flour mixture, is recommended for the manufacture of products with high moisture content, fine and spongy crumb such as cakes, muffins and rolls. 


    Ingredients 

    • Wheat flour supplemented with iron and folic acid, alkalized cocoa, refined sugar, modified corn starch, whey powder, natural caramel color, soy vegetable oil, emulsifier (mono and diglycerides of fatty acids), soy vegetable oil, iodized refined salt, sodium acid pyrophosphate, sodium bicarbonate, wheat gluten, artificial flavoring and monocalcium phosphate.



    *Shelf Life: 9 months from the date of manufacture.

  • Vanilla Cream Cake Nucleus

    Vanilla Cream Cake Nucleus

    Description
    The vanilla cream cake concentrate is a mixture of wheat flour, sugar, emulsifiers, starches, leavening agents, sodium bicarbonate and flavor. Specially designed to develop a mixture for preparing a Cream Cake.

    Presentations

    • High Density Polyethylene Sack: 20 kg


    Use

    • Institutional: The vanilla cream cake flour mixture is recommended for the manufacture of products with high moisture content, fine and spongy crumb such as cakes, muffins and rolls.


    Ingredients

    • Wheat flour supplemented with iron and folic acid, refined sugar, modified corn starch, whey powder, emulsifier (mono and diglycerides of fatty acids), soy vegetable oil, iodized refined salt, sodium acid pyrophosphate, sodium bicarbonate, wheat gluten, artificial flavoring, polysorbate and monocalcium phosphate.



    *Shelf Life: 9 months from the date of manufacture.