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SLICE+

With our expertise with latest enzyme technology,  we developed improved slice-ability of toastbread, tailored to the specifics of your industrial process. By retarding starch re-crystallization (antistaling) our improver provide a soft texture throughout the storage time & makes reformulation of the recipe possible. Fats and oils can be reduced with some reduction humectants such as glycerol, still providing improved slice-ability.

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