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prevents shrinkage & breakage of biscuits with excellent tolerance to raw material or process variations. Dosed @ 200-1.000 ppm on flour weight in function of process & product type. Biscuit+ weakens gluten to achieve extensible dough characteristics to shape & prevent brittleness

  • Softer gluten structure with extensible dough giving uniform product shape, surface & colour
  • Improved mouth feel & texture
  • Reduces breakage & cost