AKO-SEC

AKO-SEC – simplifies the production of good rye and mixed breads with a predominance of rye flour. The improver increases the dough yield and therefore reduces the cost of bread production. The dough remains less glutinous making it easier to form bread pieces. The improver prolongs the final rise time and makes it more stable. As a result, it gives bread with greater volume and even crumb structure. The bread crumb is drier, does not crumble and keeps its freshness longer. Dosage: 0.5 -1% in relation to flour (0.5 -1 kg of “AKO – Sec” per 100 kg of flour).

Similar Posts

  • AKO-21

    AKO-21 is a powdered emulsifying and enzymatic improver suitable to all types of wheat, mixed-type and yeast-raised confectionery goods. The dosage is 0,3- 0,5% in relation to the total weight of flour, after it has been dissolved in water. Thanks to the right composition of ingredients, especially the original and highly effective enzymes, bread made with AKO-21 has a high volume. It also has very good porosity and a beautiful external appearance.

  • AKO-CF

    AKO – CF is a highly effective improver, designed primarily for producers of wheat bread, baked on mechanical lines. The dosage is 2% in relation to the total weight of wheat flour. This improver stabilizes the technological process by increasing the dough’s susceptibility to mechanical processing. It also makes it possible to obtain nice, visible cuts after baking, for example, on Kaiser rolls. Its wheat malt content significantly increases the taste of baked goods. AKO – CF can also be used for pre-baked and then frozen bread.

  • AKO-E

    AKO E – is a powdered enzymatic preparation intended for the production of wheat, mixed-type, semi-confectionery and yeast-raised confectionery yeast bread.

    It is dosed in the amount of 0.1- 0.2% in relation to the total weight of flour, previously dissolved in water.

    Using AKO – E you achieve an increase in volume, an improvement of the crumb texture and external appearance, especially the crust, as well as extension of freshness for up to 2 – 3 days.

  • AKO-FRESH

    AKO-FRESH is used to prolong the freshness of mixed bread up to 5-6 days. The proper composition of the improver and the use of the latest generation of enzymes make it possible not only to prolong the freshness of the bread, but also to increase its volume and obtain appropriate organoleptic qualities. The best results are achieved when it is used in mixed bakery products with a 20 – 60% content of rye flour. Use the improver in the proportion of 1% to flour.

  • AKO OPTIMUM

    AKO OPTIMUM is intended for the production of wheat and mixed bread made from standardized flours, enriched with ascorbic acid, enzymes, etc. This improver also gives very good results with non-standardized flours. The proper composition of the improver and the use of the latest generation of enzymes help avoid fluctuations in baking properties caused by different quality of flours. Dosage: 0.3 – 0.5% in relation to flour.

  • AKO-POWER

    AKO-POWER is a highly effective improver intended for the production of wheat and mixed bakery products. The properly selected composition of the improver and the use of the latest generation of enzymes make it possible to produce bread with appropriate organoleptic qualities. The improver also stabilizes the technological process by increasing the dough’s susceptibility to mechanical processing. It improves the elasticity and strength of dough, increases the volume of bread, improves crumb structures and extends the freshness of bread by 2-3 days. The dosage of the improver is 0.3 – 0.5% in relation to flour.