PD Bake

PD Bake is a product developed for small and mid-sized bakeries, where its addition helps increase the nutritional value and quality of end products.



The use of Improvers in the production of Bakeries and Biscuit Manufacturing is a common practice today. Bakery Improvers/Food Additives are used to deal with variation in flour quality and production processes to satisfy the consumer needs. PD Navkar offers a wide range of improvers that are Active Enzyme Complexes with other flour enhancers that help in achieving consistent results and better quality Baked Goods.

BRAND NAME

PRODUCT DESCRIPTION

APPLICATIONS & BENEFITS

PD BAKE SERIES*

Bread Improver

For Breads

  • Improves loaf volume
  • Improves crumb softness & water absorption
  • Improves crust color & enhances nutritive value of bread
  • Strengthens the gluten structure
  • Reduce the rate of crumb firming/bread staling
  • Speed up dough maturing & Increases the bread yield

PD BAKE PAV

Pav Improver

For Buns such as Pav

  • Improve crumb structure & texture of the loaf
  • Improve crust color & enhance nutritive value of bun
  • Increase water absorption & volume
  • Strengthen, flour by forming bonds between amino acids
    of flour proteins
  • Strengthens the gluten structure
  • Speeds up dough maturing

BAKING POWDER

Baking Powder(Double Action)

For Breads, Cake & Biscuits

  • It has a dual action on the dough
  • It gives the assured results very quickly
  • It increases the volume of the baked goods
  • It prolongs the Shelf Life

BAKING POWDER SA

Baking Powder(Single Action)

For Breads, Cake & Biscuits

  • It gives the assured results very quickly
  • It increases the volume of the baked goods
  • It prolongs the Shelf Life

EGGLESS CAKE PREMIX

Vanilla / Chocolate

For Cakes

  • Egg Free
  • Provides high volume
  • Long shelf-life
  • Improves softness and crumb structure

PD BAKE BUN

Bun Improver

For Bun

  • Improve crumb structure & texture of the loaf
  • Increases volume of Bun
  • Improve crust color & enhance nutritive value of bun
  • Increase water absorption
  • Strengthen, flour by forming bonds between amino acids
    of flour proteins
  • Strengthens the gluten structure
  • Speeds up dough maturation

CAKE PRESERVATIVE

Preservative

For Cakes

  • It acts as highly effective inhibitor against microorganism
    that can attack foods
  • It increases the shelf-life of the cake
  • Maintains freshness
  • It is very effective over a wide range of pH

GLUTEN REPLACER

Bakery Improver

For Breads

  • Used for gluten free breads
  • Greater dough mixing tolerance
  • Less tendency of dough to collapse during manufacturing
    machine handling
  • Increased volume
  • Replacement of vital wheat gluten

PUFF/ KHARI IMPROVER

Puff / Khari Improver

For Puff / Khari

  • Relaxes the dough making it extensible
  • Improves machinability and handling tolerance
  • Enhances the sheeting property
  • Increases interfacial area with much reduced energy input.
  • Reduces the consumption of fats and oils
  • Enhances natural flavors

PD BAKE RUSK

Rusk Improver

For Rusk

  • Excellent tolerance to very high sugar
  • Better and uniform crumb texture
  • Improves rusk volume and crispiness
  • Gives a golden brown colour

PDZYME CAKE

Enzyme mix for Cake

For Cakes

  • Enhances natural flavors
  • Minimizes the usage of egg
  • Improved softness & crumb structure
  • Works, Synergistically with emulsifiers but
    also capable of working in emulsifiers free recipes

FOS-MAC

MACP(Monoacid Calcium Phosphate)/
MCP (Mono Calcium Phosphate)

For Breads, Cake & Biscuits

  • It increases the volume of the baked goods
  • It prolongs the Shelf Life
  • It gives the assured results very quickly
  • Leavening Agent

*series of customized products