Improver

Igloo


Enzymatic improver for pre-fermented frozen dough process.

Variable dosage

Variable dosage

Reduces cracks

Reduces cracks

Uniform crust

Uniform crust

More freshness

More freshness

Igloo frozen bread improver

Igloo is the enzymatic improver for bread doughs that have leavened before being frozen, so they need only to be defrosted and baked. It acts on the crust, avoiding breaking effect and making it always crumbly, thin and uniform. It ensures the highest quality and an excellent freshness all day long.

  • Natural and clean label improver.

  • Variable dosage from 1% to 3%.

  • Specifically formulated for: pre-fermented frozen bread.

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

25 kg (COD 379)

Packaging:

Food bag

DMD:

12 months

Related products

Cristal

Cristal

Enzymatic improver for unleavened frozen dough process.

Frozen

Frozen

Enzymatic improver for managing all phases of dough freezing process.

Polar

Polar

Enzymatic improver for parbaked frozen dough process.

Enzymatico

Enzymatico

Universal improver to improve the performance of all kinds of bread and substitutes.

Elite

Elite

Universal enzymatic improver for bread, with a blend of latest generation enzymes.

Request info about this product

Fill the form and send us a request for more information about this product, for a quotation or a free sample.

Contact us