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NO PROBLEM FRIO
- Short description: SUPERIOR IMPROVER FOR RETARDER-PROOFING
- Product Code: 1059
- Packaging: Bag of 15 Kg
- Reward Points: 144
- Availability: Product available for online sale (see Terms & Conditions)
NO PROBLEM FRIO is an improver based on emulsifiers (E472e, E471, soy lecithin), designed for both common and specialty bread. It is specifically formulated for controlled proofing in retarder-proofers, protecting the dough from cold-induced "stress."
NO PROBLEM FRIO promotes good bread development, prevents the formation of surface bubbles due to cold storage, and ensures an even crust color.
NO PROBLEM FRIO works through a balanced combination of emulsifiers:
- Soy lecithin, primarily composed of phospholipids, protects yeast from cold exposure.
- E472e improves and stabilizes the gluten structure.
- E471, known as mono- and diglycerides of fatty acids, enhances dough uniformity and stability, reducing ingredient separation during mixing and fermentation, resulting in a softer crumb.
DOSAGE: 0.5-1.5% of NO PROBLEM FRIO, based on the flour weight.
PREPARATION: As usual.
WARNING: Products made and packaged with the addition of NO PROBLEM FRIO must be displayed and sold with the following additional ingredients: emulsifiers (E472e, E471, soy lecithin).
Tags: NO PROBLEM FRIO, cold-proofing bread improver, retarded proofing, emulsifiers E472e E471, soy lecithin, dough stability, uniform crust, bakery solution.