Watch Your Biga Yield Grow!
You bake with preferments to improve bread’s texture, aroma and hydration all with less yeast. So why not improve your biga so it can in turn better enhance your products? By optimizing your biga to the max, you will see big advantages in terms of yield and product quality.
How do I optimize Biga?
The key to biga working wonders in your products is its hydration. This Italian-style stiff preferment has a 50-60% water absorption. It plays an important role in hydrating flour during the mixing process.
To really optimize Biga:
Try a Rapidojet mixer. It shoots free-falling dry ingredients with a high-pressure stream of water, instantly hydrating them. With the Rapidojet technology, we can pre-hydrate 100% of the ingredient flour with 100% of the ingredient water to the existing mixer.
Biga mixed with Rapidojet, sees at least a 4% higher total yield when all the flour is pre-hydrated into the existing mixer. Other customers have realized a total increase in yield via more homogeneous hydration of 8% with the same degree of “dough feel” and machinability.
Senior Research And Development Technologist at Fiera Foods
6 年Can could we discuss? It’s much informative. Will email you the details.