Enzyme adjuvant with sourdough starter for leavened doughs.
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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