Özmaya Osmo, which has been specially developed especially for dough containing sugar (minimum 10%) or having high osmotic pressure, provides much better results with dough containing fat along with sugar. It also produces an appreciable performance in the production of frozen bakery products such as brioches and croissants.
The amount to be used may vary depending on the formula, the process, and the quality of the flour.
For 100 kg of flour, a ratio of maximum 5% is recommended. You may incorporate the product into the dough by dissolving it in water or by crumbling it, as desired.
24 packs of 500 g each, in 12-kg cardboard boxes
It is recommended that the product be kept at a temperature from 0 °C to +4 °C in order for the quality of the product to be preserved. The maximum acceptable temperature for the product to have is 10 °C.
Under the above-mentioned storage conditions, the shelf-life of the product is 30 days.
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