Magri Magic products are adjuvants studied to facilitate the baker’s work, enhancing quality and quantity while preserving the wholesomeness of the finished product.
10kg open-mouth bags
Mix suitable for direct doughs as an alternative to the use of dough starters, or for indirect doughs, where it can be added during refreshments. The right balance between malted wheat flour and dry wheat sourdough, combined with ingredients that improve its structure, make this product suitable for any kind of bread.
Mix for natural fermentation that can be used for direct doughs or added in small quantities in starter doughs; it gives products a golden colour, crispy crust, intense aroma, special taste and fragrance resulting from lactic fermentation. No yeast needs to be added. Suitable for all types of bread.
Mix suitable for direct doughs as an alternative to the use of dough starters, or for indirect doughs, where it can be added during re-freshments. The right balance between toasted wheat malt and dried whole grain wheat sourdough starter, combined with ingredients that improve its structure, make this product suitable for any kind of bread. Ideal for dough made with whole grain wheat flours, or to give a brown colour to dough for bread and pizza.
A blend created for processes that include refrigeration. Thanks to the emulsifying effect of soy lecithin, it is suitable for bread making processes that include the use of dough retarders or chill blasters for freezing products. It guarantees extended freshness of the finished product.
Enzyme improvers are suitable for the production of all bread types They give excellent volume, golden colour, increase the machinability of the dough compensating any errors made during the dough mixing phase, improve the gluten network ensuring good dough resilience and limiting dough relaxation. The presence of malt guarantees a thinner, crumbly crust and crunchier bread.The following versions are available to suit different bread making needs:AS 300 Classic version. (Usage rate 0.5-1.5% of flour weight)AS 300P2 For less intense enzyme activity. (Usage rate 0.5-1.5% of flour weight)AS 300 PLUS Concentrated version. (Usage rate 0.3-0.7% of flour weight)AS 300 FREE Without ascorbic acid. (Usage rate 0.9-1.2% of flour weight)AS 300 WHITE Without malt. (Usage rate 0.5-1.5% of flour weight)
Bakery improvers, studied to make dough more elastic and relaxed giving products excellent machinability during processing and reducing production waste. The following versions are offered:ELASTICITY IMPROVER Classic version (Usage rate 1-2% of flour weight)P1 ELASTICITY IMPROVER With greater relaxing action (Usage rate 0.8-1% of flour weight)ELASTICITY PERFORMANCE IMPROVER With greater elasticity improving action (Usage rate 0.81% of flour weight)
Malt is ideal for highly digestible, golden, tasty bakery products. Indispensable for doughs with starters and flours with low amylase activity.From a practical point of view, adding malt to the dough leads to:more active dough fermentation;large air pockets in the crumb, for lighter, more digestible bread;a more intense golden colour, resulting from caramelization of the large amount of sugars left after fermentation;intense taste and aroma thanks to the Maillard reaction that binds the remaining sugars to amino acids producing fragrant, volatile substances.The following versions are offered:MALT: Classic version with wheat malt (Usage rate 1-2% of flour weight)MALTORZO: version with barley malt (Usage rate 1-2% of flour weight)MALTO PLUS: Mixed barley and wheat malts (Usage rate 1-2% of flour weight)