A standard improver for bakery industry: Strengthens the gluten in dough considerably, Enables high tolerance in the process, Significantly increases the volume of the product and water absorption capabilities. It is designed for the production of free-baked bread, primarily on lines with high speed mixers.
About the product:
Dosage: 0.2 – 0.4% for bread, 0.3 – 0.5% for pastry.
Packaging: 10 and 25kg
Shelf life: 9 months.