Gamma range
Gamma is internationally known as a brand name for reliable bread improvers for all types of crusty bread and rolls.
How to use
Recipe:
Wheat flour 10 kg 100%
Instant yeast 100 g 1%
Salt 180 g 1.8%
Water(approx) 5.6 kg 56%
Gamma 500 50 g 0.5%
Method:
Mix the ingredients to a well developed dough.
Dough temperature 25-26°C.
Scaling weight 1700 grams (30 pieces).
First proof 15 minutes.
Divide and mould the pieces in desired shape.
Final proof 70 minutes.
Bake with steam. Baking temperature 230°C.
Baking time 20 minutes.
Yield 284 rolls
Packaging
| Product | Weight / Volume |
|---|---|
| Gamma 500 | 25kg |
| Gamma 500 | 2kg |
| Gamma 200 | 25kg |
More information
Zeelandia has developed the MXI technology to improve the performance of the Gamma bread improvers even more. MXI stands for Maximum Improver technology.
It was developed with specific regard to the enzymes used in Zeelandia's Gamma range. The action of each of these enzymes is different and very specific: while one enzyme effects the development of the dough for example, another enzyme may influence the volume of the dough.
This innovation gives the Gamma range a big advantage over traditional bread improvers. Gamma with MXI Technology offers the baker a high level of certainty with a wide variety of production processes: from manual to automated production.
