A standard improver for bakery industry: dough becomes stretchy and more elastic, Strengthens the gluten in dough, Increases the bread volume, enables better water absorption and extends the freshness of the final product.
About the product:
Dosage: 0.2 – 0.4% for bread, 0.3 – 0.6 for pastry.
Packaging: 10 and 25kg
Shelf life: 9 months.