It tolerates formula fluctuation of blending flours, and baker's failure at maximum level in medium and good quality flours.

It tolerates formula fluctuation of blending flours, and baker's failure at maximum level in medium and good quality flours.

PARTNER 100P POWER

It is used especially for weak flours which damaged under heavy sunn pest. This improver significantly increase the energy and sedimentation value of floor.

1- By strengthening gluten structure, provides increased endurance in dough.  2- Heals fermantation strength.  3- Provides positive effect on oven splash and knife spreading.  4- Provides maximum volume/mass increase.

PARTNER 100P

It is used especially for weak flours which damaged under heavy sunn pest. This improver significantly increase the energy and sedimentation value of floor.

1- By strengthening gluten structure, provides increased endurance in dough.  2- Heals fermantation strength.  3- Provides positive effect on oven splash and knife spreading.  4- Provides maximum volume/mass increase.

PARTNER 80P

Suitable for middle stregth flours.

1- Tolerates negative effects of fluctuations in bakers' formula.  2- Prevents kneading failures in maximum level in baker's.  3- Increase the dough's capacity of gas cultivation and gas retention.  4- Provides maximum volume/mass increase, and heals knife spreading.  5- Provides bread to be formed with homegen pores and thin crust.

PARTNER 70P

It is used especially for weak flours which damaged under light sunn pest.

1- By strengthening gluten structure, provides increased endurance in dough.  2- Heals fermantation strength.  3- Provides positive effect on oven splash and knife spreading.   4- Provides maximum volume/mass increase.

PARTNER 60P

It is used especially for partially weak and middle strength flour.

1- Tolerates negative effects of fluctuations in bakers' formula.   2- Prevents dough and bread failures in maximum level.  3- Increase the dough's capacity of gas cultivation and gas retention.  4- Provides maximum volume/mass increase, and heals knife spreading.  5- Provides bread to be formed with homegen pores and thin crust.

PARTNER 50P

Suitabe to use for middle strength flours.

1- Prevents kneading failures in maximum level in baker's.  2- Increase the dough's capacity of gas cultivation and gas retention.  3- Provides maximum volume/mass increase, and heals knife spreading.  4- Provides bread to be formed with homegen pores and thin crust.

PARTNER 40P

Suitable for special grade flours which is used for baklava, patty, etc.

1- Without decreasing strength of dough, increase dough's extensibility.  2- By providing elasticity to dough, prevents ripping of dough in rolling out.  3- Prevents end products (bread) to get doughy / soggy.  4- Provides melting in mouth feature to bread.

PARTNER 30P

Suitable for flours which is used for pitta breads, and thin breads.

1- By increasing dough's extensibility, provides maximum rolling out in dough without ripping.  2- Prevent dough to become like rubbery.   3- By preventing drying-out in pitta breads, and thin breads, keeps them fresh for a long time.

PARTNER 20P

Suitable to use for strong flours.

1- By increasing gluten elasticity, Makes dough easy to work with.  2- Provides balance between dough's gas cultivation and gas retention. 3- Provides maximum volume/mass increase, and heals knife spreading.  4- Prevents drying of crust in bread.

PARTNER 10P

Recommended to be used in middle strength flours.

1- Provides maximum volume/mass increase, and heals knife spreading.  2- Prevents kneading failures in maximum level in baker's.  3- Increase the dough's capacity of gas cultivation and gas retention.  4- Provides bread to be formed with homegen pores and thin crust.