combine products to fill min 90% of a '20 FCL


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
Size Guide
x x y x z