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BREAD IMPROVER

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

dough kneeding

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


BB at max 25C - 

24m

SKU allu foil pouch         

20x500g

MOQ                 

100 SKU


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