Enzyme adjuvant with sourdough starter for leavened doughs.
Thin and crumbly crust, uniform texture. Promotes development of volume and soft well-waved crumb. Stabilizes leavening. Recommended with both firm leavening and freezing.
Enzyme adjuvant with sourdough starter for leavened doughs.
Thin and crumbly crust, uniform texture. Promotes development of volume and soft well-waved crumb. Stabilizes leavening. Recommended with both firm leavening and freezing.
Chemical/physical specifications
Dried common wheat flour, dried wheat sourdough 30%, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid. May contain traces of soy, egg, milk, sesame seeds, lupine.
Rheological specifications
Available packages
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