PANIFICAÇÃO
Zea Frozen Dough
Flour Improver Powder for Frozen Doughs - Código: 05347
Advantages
- Ensures quality and standardization of the final product;
- Recommended for freezing processes;
- Reduces damage to the gluten network and yeast.
- Recommended for freezing processes;
- Reduces damage to the gluten network and yeast.
Technical information
- Description
- Flour Improver Powder for Frozen Doughs
- Function
- Flour improver for general bread doughs and croissants.
- Form
- Greasy powder. Beige.
- Ingredients
- Starch, gluten, vegetable fat,
- Dosage
- 2% of the weight of the flour.
- Preparation Method
- Mix 5 kg of wheat flour, 95 g of salt, and 100 g of Zea Frozen Dough in the mixer until homogeneous. Gradually add 2.4 L of cold water and mix until homogeneous. Add 300 g of fresh yeast and 300 ml of cold water gradually and beat at high speed until reaching the veil point. Divide into pieces of 70 g. Round. Cover with plastic. Rest for 10 min. Shape. Place in molds for freezing. Freeze in a blast freezer for approx. 40 min or until the center of the pieces reaches -18°C. Pack in a plastic bag and store in the freezer at -18°C. Remove the frozen breads from the freezer and place them in previously greased French bread pans. Ferment in a fermentation chamber (32°C) for approx. 1:30 h. Caution: do not reach the ideal point. Rest at room temperature for approx. 15 min or until the surface of the dough dries. Give the cord. Bake at 200ºC for approx. 25 min in a deck oven with steam.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 20 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed, so the product remains suitable for use until the end of its shelf life.
- Shelf Life
- 6 months under recommended storage conditions and temperatures, from the date of manufacture.
- Barcode
- 7894448053475
Nutritional table
| Serving contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 445 | 22 |
| Carboidratos (g) | 54 | 18 |
| Açúcares totais (g) | 0.3 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 16 | 32 |
| Gorduras totais (g) | 18 | 28 |
| Gorduras saturadas (g) | 12 | 60 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 0 | 0 |
| Sódio (mg) | 22 | 1 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Discover Zea Frozen Dough
Zea Frozen Dough is a conditioner for frozen doughs for breads in general and croissants.
I want to orderPANIFICAÇÃO
Zea Frozen Dough
Flour Improver Powder for Frozen Doughs - Código: 05347
Advantages
- Ensures quality and standardization of the final product;
- Recommended for freezing processes;
- Reduces damage to the gluten network and yeast.
- Recommended for freezing processes;
- Reduces damage to the gluten network and yeast.
Recipe tips with Zea Frozen Dough
Why Zea Frozen Dough makes a difference in your production
Growing Together
Support for seasonal campaigns, ideas for your business calendar and joint growth.
Innovation and R&D
We invest in R&D to offer solutions aligned with market trends and to production needs.
Showcase That Sells
We provide table displays, shelf strips, labels and signage for help promote recipes and products.
Technical Support
Our technicians come to your establishment to support recipe development and team training.
Technical information
- Description
- Flour Improver Powder for Frozen Doughs
- Function
- Flour improver for general bread doughs and croissants.
- Form
- Greasy powder. Beige.
- Ingredients
- Starch, gluten, vegetable fat,
- Contains
- emulsifiers monooleate of polyethylene glycol (20) sorbitan and esters of monoglycerides and diglycerides of fatty acids with diacetyl tartaric acid, antioxidant ascorbic acid (L-), alpha-amylase flour improver from Aspergillus oryzae var., and cellulase and hemicellulase enzymes. Ingredients containing genes from Agrobacterium tumefaciens, Streptomyces viridochromogenes, Bacillus thuringensis, and Zea Mays.
- Warning
- ALLERGY WARNING: CONTAINS WHEAT AND SOY DERIVATIVES. MAY CONTAIN RYE, BARLEY, OATS, EGGS, MILK, AND HAZELNUTS. CONTAINS GLUTEN.
- Dosage
- 2% of the weight of the flour.
- Preparation Method
- Mix 5 kg of wheat flour, 95 g of salt, and 100 g of Zea Frozen Dough in the mixer until homogeneous. Gradually add 2.4 L of cold water and mix until homogeneous. Add 300 g of fresh yeast and 300 ml of cold water gradually and beat at high speed until reaching the veil point. Divide into pieces of 70 g. Round. Cover with plastic. Rest for 10 min. Shape. Place in molds for freezing. Freeze in a blast freezer for approx. 40 min or until the center of the pieces reaches -18°C. Pack in a plastic bag and store in the freezer at -18°C. Remove the frozen breads from the freezer and place them in previously greased French bread pans. Ferment in a fermentation chamber (32°C) for approx. 1:30 h. Caution: do not reach the ideal point. Rest at room temperature for approx. 15 min or until the surface of the dough dries. Give the cord. Bake at 200ºC for approx. 25 min in a deck oven with steam.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 20 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed, so the product remains suitable for use until the end of its shelf life.
- Shelf Life
- 6 months under recommended storage conditions and temperatures, from the date of manufacture.
- Barcode
- 7894448053475
Nutritional table
| A serving of 50g contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 445 | 22 |
| Carboidratos (g) | 54 | 18 |
| Açúcares totais (g) | 0.3 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 16 | 32 |
| Gorduras totais (g) | 18 | 28 |
| Gorduras saturadas (g) | 12 | 60 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 0 | 0 |
| Sódio (mg) | 22 | 1 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.