selected enzyme strains delivering superior bread volume and dough stability. Optimizes dough handling properties and baking performance with significantly increased shelf life (500 g/ 100 kg flour). With bakerstar you extend bread freshness, enhance appearance, and provide a fine, elastic crumb structure.
INGREDIENTS : flour, ascorbic acid; glucose-oxidase, alpha-amylase, hemicellulase, lipase, xylanase.
- Superior baked good volume
- Better bread appearance & texture
- Dry, stable dough for better processability
- High tolerance for flour and process variations