{"id":9088,"date":"2022-06-06T11:54:54","date_gmt":"2022-06-06T09:54:54","guid":{"rendered":"https:\/\/serproquim.net\/serprolast\/"},"modified":"2023-05-18T13:12:36","modified_gmt":"2023-05-18T11:12:36","slug":"serprolast","status":"publish","type":"page","link":"https:\/\/serproquim.net\/en\/serprolast\/","title":{"rendered":"SERPROLAST"},"content":{"rendered":"

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SERPROLAST<\/h2>\n[vc_column_text]<\/p>\n
\n

Serprolast<\/strong> is a powder product, resulting from the mixture of inactive yeast of the strain Saccharomyces Cerevisiae<\/em> and other mill products with high protein value, on a support of wheat flour (Triticum aestivum and\/or Triticum durum). Attached hereto is the technical data sheet.<\/p>\n

The different technological and economic advantages<\/strong> it provides are as follows:<\/p>\n

    \n
  1. As a substitute for inactive yeasts<\/strong>, removing them wholly from recipes and using Serprolast in the same dose, improving the cost in the cost breakdown.<\/li>\n
  2. Serprolast reduces kneading time<\/strong> by 10-20% depending on the amount of flour used and the strength or toughness of the flour used. Therefore, energy consumption is reduced<\/strong>, especially in high-speed processes.<\/li>\n
  3. Consequently, there is also a decrease in ice consumption<\/strong> in warm seasons thanks to said reduction in kneading time that obviously causes a lower heating of the filling<\/strong>.<\/li>\n
  4. The addition of Serprolast improves the machinability and bread quality of the dough<\/strong>. It makes it more manageable and positively influences the final volume and aroma of the bread<\/strong>.<\/li>\n
  5. It improves the kneading process and the effect on the rheology of the bread doughs (the parameters involved are W, P, L and the P\/L ratio) because it makes up for the deficiencies of the flour quality<\/strong> and improves its properties in kneading by modifying the gluten structure.<\/li>\n
  6. It adjusts the desired flour-water-fat balance that allows to improve the sensory characteristics and organoleptic properties<\/strong> intended in the final product. This determines the bread’s quality.<\/li>\n
  7. It is not advisable to use loose flours in the preparation of bread since they would give products of reduced volume. Therefore, Serprolast becomes imperative when using strong flours when faster kneading<\/strong> is required.<\/li>\n
  8. When you have flours of medium and high strength (W>220), which are tough to mix with scant extensibility (P>60 y L<70), we will be in a perfect scenario to add Serprolast, since it adjusts to the needs of the process to decrease the W and the P increasing the L<\/strong>, this is recommended for direct processes.<\/li>\n
  9. The decrease in the value of P (toughness) is due to the fact that Serprolast acts as a reductant in gluten<\/strong> protein and its hydrolysis<\/strong>, making it more plastic and malleable, while increasing L (extensibility)<\/strong> amounts, making it less elastic and more extensible. The shrinkage of the doughs during resting prior to being baked is thus totally reduced<\/strong>.<\/li>\n
  10. Homogeneous structure of the crumbs.<\/li>\n
  11. In the specific case of the loaf of bread, it is recommended to carry out the tests starting from a dose of 0.3%<\/strong> on flour and, according to the results, the appropriate correction is made (or not as it is the prefect dose). Between 0.3% and 0.4%<\/strong> on flour would be the right dose, reaching up to 0.5% of the strength and toughness of the flour are excessively high.<\/li>\n
  12. A highly suitable DDP price<\/strong>.<\/li>\n<\/ol>\n<\/div>\n

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    [vc_row el_id=”3″][vc_column ts_bgcolor=”grey” width=”1\/6″ css=”.vc_custom_1644314522886{border-right-width: 5px !important;border-left-width: 5px !important;border-left-color: #ffffff !important;border-left-style: solid !important;border-right-color: #ffffff !important;border-right-style: solid !important;}”][\/vc_column][vc_column width=”2\/3″ css=”.vc_custom_1646912774519{border-right-width: 5px !important;border-left-width: 5px !important;border-left-color: #ffffff !important;border-left-style: solid !important;border-right-color: #ffffff !important;border-right-style: solid !important;}”][vc_single_image image=”8592″ img_size=”full” alignment=”center” style=”vc_box_shadow_border”][vc_icon icon_fontawesome=”fas fa-flask” color=”custom” background_style=”boxed” background_color=”white” size=”lg” align=”center” css_animation=”fadeIn” css=”.vc_custom_1644318522052{margin-top: -70px !important;}” custom_color=”#003c94″][vc_column_text] Serprolast is a powder product, resulting from the … SERPROLAST<\/span>“>Continue reading SERPROLAST<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-9088","page","type-page","status-publish","hentry"],"yoast_head":"\nSERPROLAST - SERPROQUIM FOOD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/serproquim.net\/en\/serprolast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SERPROLAST - SERPROQUIM FOOD\" \/>\n<meta property=\"og:description\" content=\"[vc_row el_id=”3″][vc_column ts_bgcolor=”grey” width=”1\/6″ css=”.vc_custom_1644314522886{border-right-width: 5px !important;border-left-width: 5px !important;border-left-color: #ffffff !important;border-left-style: solid !important;border-right-color: #ffffff !important;border-right-style: solid !important;}”][\/vc_column][vc_column width=”2\/3″ css=”.vc_custom_1646912774519{border-right-width: 5px !important;border-left-width: 5px !important;border-left-color: #ffffff !important;border-left-style: solid !important;border-right-color: #ffffff !important;border-right-style: solid !important;}”][vc_single_image image=”8592″ img_size=”full” alignment=”center” style=”vc_box_shadow_border”][vc_icon icon_fontawesome=”fas fa-flask” color=”custom” background_style=”boxed” background_color=”white” size=”lg” align=”center” css_animation=”fadeIn” css=”.vc_custom_1644318522052{margin-top: -70px !important;}” custom_color=”#003c94″][vc_column_text] Serprolast is a powder product, resulting from the … Continue reading SERPROLAST\" \/>\n<meta property=\"og:url\" content=\"https:\/\/serproquim.net\/en\/serprolast\/\" \/>\n<meta property=\"og:site_name\" content=\"SERPROQUIM FOOD\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-18T11:12:36+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/serproquim.net\/en\/serprolast\/\",\"url\":\"https:\/\/serproquim.net\/en\/serprolast\/\",\"name\":\"SERPROLAST - SERPROQUIM FOOD\",\"isPartOf\":{\"@id\":\"https:\/\/serproquim.net\/en\/#website\"},\"datePublished\":\"2022-06-06T09:54:54+00:00\",\"dateModified\":\"2023-05-18T11:12:36+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/serproquim.net\/en\/serprolast\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/serproquim.net\/en\/serprolast\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/serproquim.net\/en\/serprolast\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/serproquim.net\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"SERPROLAST\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/serproquim.net\/en\/#website\",\"url\":\"https:\/\/serproquim.net\/en\/\",\"name\":\"SERPROQUIM FOOD\",\"description\":\"SERPROQUIM FOOD es una empresa distribuidora de aditivos e ingredientes para la alimentaci\u00f3n. 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