Premium bread improver for soft baked goods offering increased softness and shelf life. Promotes dough handling properties & fermentation tolerance. Get fine-textured baked products with good volume, soft, white crumb and extended shelf-life. (0.5 - 0.7% on flour weight)
Improver for frozen dough(FTO freezer to oven), crispy rolls, buns etc. (2 -4% on flour). Applied in short (1-3 months) frozen soft, crusty breads and laminated pastries.
- eliminating crust flaking and preventing formation of blisters in frozen bread - Better defrosting and fermentation during baking process. - Boosts the tolerance of the yeast at defrosting and thus product volume
