S-Kimo Blue Acti-Plus

An improver designed specifically for unfermented frozen dough (up to 9 months shelf life) to improve volume, crumb structure and freshness of the final baked product, while providing maximum tolerance.

  • Superior texture and volume
  • Enhanced customer satisfaction with fresher baked goods

An premium quality improver for the production of unfermented frozen dough. Improves texture, volume, and tolerance of finished baked products.

Usage rate: 1% on flour weight.

Kosher parve.

Customer advantages
  • Peace of mine
  • Better dough tolerance
Consumer advantages
  • Exceptional freshness

View full description

Ingredients

Wheat flour, diacetyl tartaric acid esters of mono- and diglycerides, ammonium sulfate, calcium sulfate,ascorbic acid, Contains 2% or less of the following: enzymes, soybean oil, potassium iodate.

An improver designed specifically for unfermented frozen dough (up to 9 months shelf life) to improve volume, crumb structure and freshness of the final baked product, while providing maximum tolerance.

  • Superior texture and volume
  • Enhanced customer satisfaction with fresher baked goods

An premium quality improver for the production of unfermented frozen dough. Improves texture, volume, and tolerance of finished baked products.

Usage rate: 1% on flour weight.

Kosher parve.

Customer advantages
  • Peace of mine
  • Better dough tolerance
Consumer advantages
  • Exceptional freshness

View full description