Adjuvants and yeasts of Molino del Sole

Adjuvants and yeasts of Molino del Sole

Our Experts have created a range of specific enhancers for bakery, pastry and pizzeria.

1

Clearsol

Enzyme based improver. Improves the stability of the dough and the bread’s volume.

Use recommended dose of 1% on flour used.

Scheda Tecnica


3

Emulsol

Improver with E472 suitable for the production of bread produced in cell of dough storage system.

Use recommended dose of 1% on flour used.

Scheda Tecnica


4

Lievisol

Natural Yeast dried powder to be used in the production of bread.

Use recommended dose of 1% to 4% on flour used.

Scheda Tecnica


7

NaturSol

Natural dried yeast in powder to be used in conjunction with DolceSol pastries (see Sun’s Pastry Mill Mix).

Use doses from 5% to 20% depending on the recipe used. In combination with DolceSol Paste Lievitate (panettone production) dose of 10% on flour used.

Scheda Tecnica


2

AromaSol

It is a acid paste in powder. AromaSol enhances the taste of bread, making it similar to that produced by traditional long fermentation.
It gives excellent volume and a good large bubbles slowing the staling of bread.
Use recommended dose of 3 to 5% on flour used.

Scheda Tecnica


6

Miglioratore al Khorasan

Khorasan improver facilitate the workability of the mixtures and the development of the finished product.
Use recommended dose of 1% on flour used.

Scheda Tecnica


5

SoleSoft

Suitable for confectionery and bakery products leavened, gives softness to the finished product to extend their shelf life.
Recommended doses of 1% on flour used for soft bread and of 1% on dough for confectionery such as panettone, pandoro and yeast paste.

Scheda Tecnica


FragranzaSol

Natural yeast powder with improved part. The product intensifies the taste of the bread making it pleasantly aromatic. It gives good volume and large bubbles. It improves the shelf life of the finished product.

Scheda Tecnica

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