For the production of leavened and unleavened bakery products, including puff pastry, which undergo fast freezing process or shorter fermentation. Prevents the formation of ice crystals in the product, increases the water absorption capability, reduces stickiness of the dough, dough is easier to knead and more elastic, Strengthens the gluten in dough and improves the volume and texture of the crumb.
About the product
Dosage: 1.5 – 2 % depending on the flour weight
Packaging: 10 kg
Shelf life: 9 months
