Enzymatic improvers, clean label
Enzymatic improvers, clean label
Enzymatic improvers for medium flour correction. Balanced ratio between elasticity and extensibility of dough. Ensure optimum specific volume of the finished product. No ingredients added to the label of the finished product.
Benefits of use:
- Shorten the manufacturing process of bakery products;
- Improve dough workability;
- Improve dough tolerance;
- High performance;
- No waste: less time and energy.
Product name | Dosage | Packaging | Weak flour | Medium flour | Strong flour |
---|---|---|---|---|---|
Excel Fresh | 0.2-0.3% | 10 kg | #c65911 | #fce4d6 | |
Novo | 0.2-0.3% | 10 kg | #f4b084 | #fce4d6 |