Enzymatic improver with emulsifier for bread.
Enzymatic improver with emulsifier for bread.
Promotes browning of bread, prevents red coloring. Ensures tightness and stabilizes leavening at all stages of the production process.Ensures thin and crumbly crust, uniform texture at high volume. Confers softness to the finished product. Recommended with both firm leavening and freezing.
Chemical/physical specifications
Dried common wheat flour, emulsifiers: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids; malted common wheat flour, food enzymes (hemicellulase, amylase), dextrose, flour treatment agent: ascorbic acid. May contain traces of soy, egg, milk, sesame seeds, lupine.
Rheological specifications
Available packages
© 2024 Agugiaro&Figna s.r.l.
All rights reserved
VAT CEE IT02257630349
LEGAL NOTES
PRIVACY & COOKIE POLICY