Enzymatic improver for managing all phases of dough freezing process.
Dosage: 1% on flour weight
More stable leavening
Frozen is the enzymatic improver that allows you to successfully manage all the phases of the dough freezing process. It controls and stabilizes the leavening, favoring a golden crust that is always crisp. It also increase the volume, improving the structure and increasing the strength of the dough. In addition to it, Frozen reduces chewiness and prevents the development of bubbles on the surface of the finished product.
Natural and clean label improver.
Specifically formulated for: retarder proofing chamber.
10 kg (COD 1931)
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