CONTAINER PAYLOAD
0 m³
0 Kg
FCL20
0% Kg
0.0% m³
FCL40
0% Kg
0% m³
Free
Retains more water molecules, increasing freshness of your baked product ! glucose stimulates yeast in the Maillard & browning reactions gives a richer, more golden crust color. an improved oven spring & bread volume & crumb moisture offering shorter baking time & higher oven spring !