S.O.F.R.I.A. Société Française d'Industrie Alimentaire	13, rue de l'Industrie 45250 BRIARE	http://www.sofria.fr Tél. : 02 38 31 30 19 Fax : 02 38 31 31 50
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SOFRIA Range
The full range to show off your talents ... Category Every Confectionery Catering Spécialised breads Butter Improvers and additives Search for...    Improvers and additives      Direct lmprover  (Réf. 151)   Technical data         It is advisable for use with ordinary bread and Viennese pastries, directly in the production. It is efficient in keeping the texture of the dough. It has a good tolerance and it brings out the volume.       Controlled Proving Improver  (Réf. 152)   Technical data         For delayed production. It is advisable fur use with ordinary bread. Viennese pastries in controlled rising, and breads containing cereals. It works excellently for the texture of the dough, the tolerance and for the volume. Il gives the bread a tightness of colour.       Additive for Viennese pastries  (Réf. 154)   Technical data         It is good when useil directly in controlled rising for Viennese pastries and speciality breads. The additive brings texture to the dough, tolerance, an excellent rising and volume to the products.       Additive for Leavening the Dough  (Réf. 155)   Technical data         Used to conserve the freshness, the appearance and the smoothness of the leavened dougb. Used for ordinary bread, it is efficient when the dough is left to rise for a long lime.       Leavening Flavouring  (Réf. 157)   Technical data         The rye yeast gives the mixture its characteristic flavour. Used during baking.
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