Alfa Super Extent

The best clean label solution for extensible dough

What if it was easier to manage dough rheology with a new extra strong concentrated solution? What if it was easier to offer flour with standarised characteristics? Here at Grainar, we have developed probably the best improver for dough relaxation. Alfa Super Extent is a standardized enzyme preparation with Inactivated yeast rich in glutathione. It modifies dough rheology in that way which leads to maximum extensibility.

Application: puff pastry, croissant, Danish pastry, pizza base, phyllo, flat bread, durum wheat bread and much more.

Consistent & Reliable dough making performance

Significant Higher L values & Lower P/L ratios

The addition of Alfa Super Extent results in a consistent increase in L values and in a significant decrease in P/L ratio values

Less mixing time, Full gluten Development & Smoother dough

The addition of Alfa Super Extent results in 30% reduction in mixing time and leads to full dough development with the minimum temperature rise

Less Shrinkage, More Extensibility & Better Machinability

The addition of Alfa Super Extent results in a significant more pliable and extensible dough makes it the ideal choice for pizza base, flat bread, puff pastry, phyllo, and much more

Usage	Recommended dosages per 100 kg flour
· High protein flour and stiff dough	30-120g
· Medium protein flour and stiff dough	20-80g
· Low protein flour and stiff dough	10-70g
· Durum wheat dough	20-120g
· Flat bread	10-70g
· Puff pastry, Danish pastry, croissant and related products	10-70g

Exact dosages should be adjusted depending on flour quality, baked product type and recipe.

Bakery

Milling

Search