BEHINA

BEHINA

Always fresh, always healthy

چالش‌های بازار

Market Challanages

Bread is considered one of the most important cereal products and a fundamental item in the food basket in Iran. According to statistics, over 90% of the consumed bread in Iran is traditional bread, which is the staple food for the majority of the population and has a high consumption rate. Throughout history, there have always been complaints about the low quality of bread in Iran. Issues such as early staleness, loss of edibility and qualitative value shortly after production, and high waste have always been problems in the production and consumption of bread in Iran. Therefore, paying attention to the quality and sensory characteristics of bread is essential.

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Our Solution

Enzyme technology has been introduced from Western countries and its usage is based on the baking methods of various types of bulky bread. However, in Iran, traditional breads are flat, compact, and non-porous, and they have a different baking method. At each stage, from mixing the ingredients and fermentation to baking the bread, each baker operates with their unique art. Therefore, not only enzymes, but also the provision of any type of enhancer for traditional bakeries is not straightforward.

 

Experts at Behina provide different formulations of these enzymes for each type of traditional bread, considering the type of flour and bread baking instructions. By using Behina, it is possible to improve the quality of bread and delay its staleness with minimal cost. It also strengthens the gluten network, enhances the dough’s water absorption capacity, and accelerates the fermentation process. Enzyme formulations provide improved stability and workability of the dough, increase the softness and freshness of flatbreads, and maintain the bread’s chewability and rollability during storage. In fact, it effectively meets the needs of bread consumers and bakers. Behina can be used as a substitute for harmful chemical additives in semi-industrial and traditional bread production units. Ultimately, the use of Behina leads to increased production efficiency, reduced bread waste, and savings in wheat consumption in the country.

توضیح کوتاه

Short Description

Product Advantages:

Advantages for Bakers:

Increased production efficiency

Increased water absorption in the dough

Increased bread volume and production yield

Increased dough stability and resistance

Increased gas retention in the dough

Increased flexibility and shaping of the dough

High cost-effectiveness considering price and consumption rate

Strengthening weak flours and resolving issues caused by soft flours

Advantages for Bread Consumers:

Improved bread digestion

Improved texture and softness of bread

Improved aroma, taste, and color of bread

Increased shelf life and freshness of bread

 

Packaging:

This product is available in 800-gram packages.

Usage:

Simply add the specified amount indicated on the packaging, along with yeast, directly to the flour, and continue the dough-making process.

It is recommended to follow the recommended usage amount, as using more than necessary can make the dough difficult to work with and may not yield the desired bread.

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