Volumat Fd

Volumat is packed into a 25kg bag. Volumat is a quality improver used to produce any yeast raised goods from scratch. Usage rate is at 1% - 2% on Flour weight.

  • Gives optimum volume and good dough tolerance
  • Usage rate 1-2 % on flour weight
  • Enhanced flavour in finished product, excellent crumb structure and slice ability
  • Versatile, economical and user friendly

Volumat is a quality improver used to produce any yeast raised goods from scratch with a usage rate of 1% - 2% on Flour weight. Volumat shortens the fermentation period in recipes made from scratch, allowing the baker to finish the baked goods in as little as 2 hours from mixing. It also gives the baked products good volume and excellent crumb structure. Using a improver is more economical if ingredients are used in the correct combination.

Customer advantages
  • Gives optimum volume and good dough tolerance
  • Usage rate 1-2 % on flour weight
  • Enhanced flavour in finished product, excellent crumb structure and slice ability
  • Versatile, economical and user friendly
Consumer advantages
  • Outstanding texture and freshness
  • Good quality products
  • Superior eating qualities

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Ingredients

Soya flour, Sugar, Emulsifier, Unhydrogenated vegetable fat (Palm fruit, TBHQ), Wheat gluten, Flour improver, Enzymes.

Volumat is packed into a 25kg bag. Volumat is a quality improver used to produce any yeast raised goods from scratch. Usage rate is at 1% - 2% on Flour weight.

  • Gives optimum volume and good dough tolerance
  • Usage rate 1-2 % on flour weight
  • Enhanced flavour in finished product, excellent crumb structure and slice ability
  • Versatile, economical and user friendly

Volumat is a quality improver used to produce any yeast raised goods from scratch with a usage rate of 1% - 2% on Flour weight. Volumat shortens the fermentation period in recipes made from scratch, allowing the baker to finish the baked goods in as little as 2 hours from mixing. It also gives the baked products good volume and excellent crumb structure. Using a improver is more economical if ingredients are used in the correct combination.

Customer advantages
  • Gives optimum volume and good dough tolerance
  • Usage rate 1-2 % on flour weight
  • Enhanced flavour in finished product, excellent crumb structure and slice ability
  • Versatile, economical and user friendly
Consumer advantages
  • Outstanding texture and freshness
  • Good quality products
  • Superior eating qualities

View full description

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