CONTAINER PAYLOAD
0 m³
0 Kg
FCL20
0% Kg
0.0% m³
FCL40
0% Kg
0% m³
Free
glucose stimulates yeast in the Maillard & browning reactions gives a richer, more golden crust color. an improved oven spring & bread volume & crumb moisture.. Offers reduced baking time (cost reduction)
-High oven spring (increased dough expansion)
-superior crust appearance & crumb texture & brightness
improving dough handling & tolerance & chock resistance