improves dough stability & minimize shrinking after frozen storage of par baked products. Avoids gluten damages during the frozen storage affecting the volume of the baked product. Excellent performance in the most demanding frozen dough environments. Volume, texture, crust color consistency on every bake. Simplifies the production process and reduces product instability factors. It is a great innovation in bread production technology. The high vitality and freezing resistance of Freezdo ensure the rapid release of vitality of dough in the oven. Provides expansion capability in the oven and freezing stability.
