Field of application: for wheat and rye breads and muffins. DESCRIPTION: "Mono-Best" (TU 10.89.19-002-17683026-2017) - composite emulsifier is designed to improve the structural and mechanical properties of dough; preservation of freshness of flour confectionery and bakery products in the production of poultry and accelerated technology. METHOD OF APPLICATION*: introduced with liquid recipe components during dough kneading. *For more detailed recommendations on the technology of production of specific types of products see recipes Recommended dosage*: 0.5 - 5.0% by weight of formulation components *Dosage depends on the type and formulation of the product, production method. ADVANTAGES: improvement of structural and mechanical properties and gas-holding capacity of dough; Improving the form stability of baked products; preservation of freshness and softness of baked products. DESCRIPTION: "Alpha-Gel MKI" (TU 10.89.19-002-17683026-2017) is a complex food additive (emulsifier) designed for fast and stable formation of emulsions and dough in the production of flour confectionery products made by any method of kneading (open, closed). Introduction of emulsifier into the dough promotes uniform distribution of air fraction, fat and other recipe components in the dough, which significantly improves the quality of finished products. "Alpha-Gel MKI" is well suited for the production of products, in the formulation of which the fat content in the range of 10-15%. METHOD OF APPLICATION*: Application and mixing with liquid components (cupcakes, muffins) or application with all recipe components (biscuit semi-finished products). *For more detailed recommendations on the technology of production of specific types of products, please refer to the formulas Recommended dosage*: 0.7 - 2.5% by weight of recipe components *Dosage depends on the type and formulation of the product, production method. ADVANTAGES: reduction of dough kneading time; reduction of the recipe amount of melange, fat and sugar in the dough; the possibility of introducing all recipe components at the same time; Increasing the volume and obtaining a delicate, porous structure of finished products; increase in the freshness preservation period of finished products.