Yeast products:
— increases the dryness and smoothness of the dough immediately after mixing and during processing,
— the improver and stabilizer of the dough during the proofing period;
— improves the volume of the baked product;
— increases the crisp of baked bread from all types of flour;
— in the test as a stabilizer;
— in crisp bread (bagels) improves the volume and increases the formation of cracks during the first stage of baking.
Increases the volume of dough in bakery products.
Extends shelf life.
Diacetyl tartaric acid ester of mono- and diglycerides, obtained from hydrogenated vegetable oil (raw materials – palm).
25kg bag
0,2%-0,4%
+380676111132