Puratos S500 Acti-Plus 500g 제빵개량제
Details
- BrandPuratos
- Diet typePlant Based
- FlavourUnflavored
- Number of Items1
- Unit count500 Grams
Details
- BrandPuratos
- Diet typePlant Based
- FlavourUnflavored
Description
🍞 Elevate your bread game — bake like a pro, every loaf, every time!
- PLANT BASED PURE - Unflavored, plant-based powder that fits clean-label baking trends without compromising quality.
- TRUSTED BY ARTISANS - Used by home bakers and pros alike for decades, delivering consistent, superior bread quality.
- PRECISION BAKING BOOST - Add just 1-3% of flour weight for perfectly improved proofing, texture, and shelf life every time.
- VERSATILE PRO GRADE FORMULA - Ideal for yeast breads, enhancing rise and crumb structure with professional bakery results.
- EXTENDED FRESHNESS GUARANTEED - 12 months of optimal freshness from production date keeps your bread bakery-fresh longer.
Puratos S500 Acti-Plus is a 500g plant-based baking enhancer designed for yeast breads. It improves proofing, texture, and shelf life with a simple 1-3% flour mix ratio. With a 12-month shelf life from production, it’s a trusted staple for both home bakers and professionals seeking consistent, bakery-quality results.
Specifications
| Asin | B07SDLNF5X |
| Manufacturer | Puratos |
| Manufacturer Reference | FBA-B07SDLNF5X |
| Package Dimensions | 23.39 x 18.01 x 5.99 cm; 500 g |
Reviews
User
Le même produit que j'utilise en boulangerie pour conserver mes produits au congélateur
Excellent produit pour conserver une bonne quantité de pâtes au congélateur pour une semaine ou deux et aussi pour vous mes croissants frais maison au congélateur (une à deux semaines max personnellement)...Moi je suis celui qui a la maison aime bien que les choses aillent assez vite donc je mets beaucoup plus de levure dans mon produit et je mets beaucoup plus de pourcentage de puratos aussi à la base je mets toujours la même quantité de Puratos que je mets de quantité de levure.... 20 g de levure pour 1 kg de farine donc 20 g de puratospersonnellement j'aime mieux congeler mes croissant pendant au moins 48 heures avant de les cuire... la pousse ensuite elle est plus homogène et la cuisson se fait mieux sans que les couches roulées se séparent... mais cela reste personnel à moi ...ça fait plus de 25 ans que je fais cette méthode...
User
Just as advertised!
Just as advertised!
User
OK
OK
User
Don't bake without it
Can't make good Vietnamese bread without it. Good quality improves the texture of the bread
User
Avoid this product if you are using a good quality flour
If you have a good, strong flour, don't waste your money. I bake with the strong bread flour and this product makes the dough more sticky and the bread is smaller and flatter. I think, what this product does is to improve the low quality flour and lower the quality of the good strong flour, so, at the end, all flours will be almost the same, average quality. Very disappointed and will not buy again.
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