Home » Products » Bread ingredients » Bread improvers » Whole-, crecked- or wheat flake breads, weak flour quality

Whole-, cracked- or wheat flake breads, weak flour quality

Protea

Strengthens gluten, improves texture,         
stimulates yeast activity.

Type of bread improver: powder. 

  Protea

Standard recipe

Protea

 10

kg 

 

100% 

 

whole wheat flour 

 200

 

2% 

 

fresh yeast*

 180

 

1.8% 

 

salt 

 6.2

kg 

 

62% 

 

water 

 200

 

2% 

 

Gamma Extra 

 200

 

2% 

 

Protea 

 100

 

1% 

 

Aromalt Dark 

* or instant yeast 1/3 of fresh yeast

Back to page bread improvers

For more detailed information about our total assortment, please contact your local Zeelandia contacts.

Skip to content. | Skip to navigation