Versatile improver with 1-2% dosage for best wheat products in bakery. Specialist for accelerated dough development. Suitable for tropical conditions.

Key Technical Benefits

• Low dosage
• Improves crispness and leads to an attractive crust appearance.
• Gives tolerance to variations in flour quality and resistance to collapsing during the final proof.
• Optimal dough development in the oven.
• Enables a uniform dough development and stability during automated processing.