BREAD IMPROVER

Patented enzyme cocktail complementing starch damage delivering enhanced tolerance with superior bread volume, while decreasing fermentation time.

Applied to optimize dough properties & baking performance, It provides additional bread softness and high tolerance in different flourtypes. Providing good dough handling properties and even white crumb structure. DOSAGE : 500 g/ 100 kg flour

SOFTNESS : improves prolonged softness of your bread. Promotes dough handling & fermentation tolerance. Get fine-textured volume, soft, white crumb and long shelf-life. (0.5 - 0.7% on flour weight)