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improves dough stability of pre-fermented frozen dough of par baked products. Avoids gluten damages during the frozen storage affecting the volume of the baked product. Excellent performance in the most demanding frozen dough environments. Volume, texture, crust color consistency on every bake. Simplifies the production process and reduces product instability factors.The high vitality and freezing resistance ensures the rapid release of vitality of pre fermented dough
