Megastable – more stable doughs and more uniform loaves
Megastabil – for more consistent doughs and stable breads
Anyone who regularly works with rye or mixed doughs knows the problem: the dough spreads, proofing is difficult to assess, and the result is inconsistent. Megastabil addresses precisely this issue. The additive is used in addition to dough acidification and helps to strengthen the dough structure – without altering the character of the bread.
The dosage depends on the type of flour and bread. Dark flours require slightly more, light wheat flours less. You can find the exact guidelines below.
Dosage Overview
Amounts in grams per 1 kg of flour or flour mixture – direct fermentation
| Type of Bread | Amount per kg Flour |
| Rye bread, mixed rye bread | 20–25 g |
| Mixed bread | 15–20 g |
| Mixed wheat bread, wheat bread | 5–15 g |
| Small baked goods | 5–15 g |
When processing very dark flours, you can increase the amount by up to 10 g per kg of flour.
Processing Instructions
- Use Megastabil in addition to dough acidification – not as a substitute
- Mix dry with the flour before adding liquid
- Do not make doughs too stiff
- Place breads in the oven when fully proofed