An all-purpose improver formulated with the latest patent-pending enzyme technologies; providing outstanding dough tolerance and volume.
Our range of multipurpose improvers provide you with consistent quality (volume, dough tolerance) and offer you peace of mind in all kinds of baking conditions and bakery applications. A highly versatile all-purpose bread improver is perfect for a variety of baked goods such as pizza, breads, soft rolls, rye breads, hamburger buns, loaf breads among others.
The complete and trusted ADA-free dough developer that fully regulates all yeast raised doughs such as rolls, pretzels, bagels, baguettes, ciabattas, toast breads among others.
Usage rate: 2% on flour weight.
Wheat flour, diacetyl tartaric acid esters of mono- and diglycerides, dextrose, Contains 2% or less of the following: ascorbic acid, soybean oil, enzymes.