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MULTI FROST
- Short description: UNIVERSAL IMPROVER FOR RETARDER PROOFING AND FREEZING
- Product Code: 1045
- Packaging: Bag of 15 Kg
- Reward Points: 111
- Availability: Product not available for online sale
MULTI FROST is recommended for the production of standard bread, special bread, and leavened pastries made using retarders or freezing processes. It offers a good quality-to-price ratio.
MULTI FROST helps bread withstand "cold stress," improving its structure and crust by stabilizing the fermentation process after thawing or cooling. The dosage varies depending on whether the retardation process occurs above or below zero degrees Celsius.
MULTI FROST works through a balanced combination of emulsifiers E472e, E471, and soy lecithin:
- Soy lecithin, mainly composed of phospholipids, protects yeast from cold temperatures.
- E472e improves and stabilizes the gluten structure.
- E471, known as mono- and diglycerides of fatty acids, creates a more uniform and stable dough structure, reducing ingredient separation during mixing and fermentation, resulting in a softer crumb.
Dosage:
- For retarder proofing processes, the recommended dose is 1.2-1.5% of MULTI FROST based on the weight of the flour used.
- For freezing processes, the recommended dose is 1.7-2% of MULTI FROST based on the weight of the flour used.
Tags: MULTI FROST, wheat flour type 0, frozen bread, retarded proofing, emulsifiers E471 E472e, soy lecithin, controlled fermentation, cold-process baking.