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IMPROVERS

Active Substance Kenfood Product Product Description
Butylhydroxyanisole, French ester ANTRANCINE 20 CH Antioxidant. It prevents rancidification of food and the creation of objectionable odours by stabilising and isolating the free radicals of fatty acids of products added.
L-cysteine hydrochloride CYSTEINE Amino acid, flour improver (reducing agent, helps with handling strong flours and enhances their elasticity, softens the dough and therefore reduces fermentation time), used as a food supplement. Even if L-cysteine is not a necessary amino acid, an extra dose is recommended in aged individuals. It also helps in reducing the negative effects of alcohol.
L-cysteine hydrochloride CYSTO 10 C Amino acid, flour improver (reducing agent, helps with handling strong flours and enhances their elasticity, softens the dough and therefore reduces fermentation time), used as a food supplement. Even if L-cysteine is not a necessary amino acid, an extra dose is recommended in aged individuals. It also helps in reducing the negative effects of alcohol.
Wheat fibre FIBER W200 Wheat fibre. Enhances water and oil absorption, increases the products’ shelf life, increases fibre levels in end bakery products.
Improver and enzyme mix FILLO 500 Used in the production of fillo, puff and pie pastry, enhances extensibility, increases water retention and the end product’s shelf life.
Improver and enzyme mix KATAIFI 10 Increases extensibility, increases the dough’s water retention and the end product’s shelf life.
Palm oil powder KENFAT 80 80% vegetable oil powder for use in food preparation, in place of liquid oil.
Wheat gluten KENVITAL Wheat gluten. For the fortification, standardisation and production of specific flour varieties. Enhances flour strength, volume and resistance to mechanical shock.
Maltodextrin 18 DE MALTO 180 Partially hydrolysed corn starch, hypo-allergenic carrier and filler, improves crust crispness in bakery products.
Malt flour mix NUTRIMALT F1300 Non-diastatic malted barley and rye mix. Gives an intense malt flavour and helps colour the dough.
Improver and enzyme mix PAN 500 Cocktail of enzymes and oxidizing agents to improve the baking quality of the flour.
Whey protein 80% WPC 80 Whey protein, egg white substitute, froth stabiliser.
Egg white ALBUMIN Egg protein, powdered egg whites, reconstitution 1:8.
Calcium carbonate AMMONIA Raising agent for bakery products.
Ascorbic acid ASCORBIC ACID Oxidising agent, Ε300, enhances dough cohesion, strength and consistency.
Egg POWDERED EGG Whole egg powder, reconstitution 1:4.
1.5% fat-free milk FAT-FREE MILK Fat-free cow’s milk, reconstitution 1:11.
26% fat milk FULL CREAM MILK Powdered full cream cow’s milk, reconstitution 1:8.
Fat-free yoghurt YOGHURT POWDER Fat-free yoghurt, for use in bakery products.
Monosodium glutamate MONOSODIUM GLUTAMATE Flavour enhancer for sauces, soups and cooking products.
Glycerine GLYCERINE Polyol, hydrating medium, reduces water activity.
Sorbitol LIQUID SORBITOL Polyol, hydrating medium, reduces water activity.

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