Enzymatic improver for pre-fermented frozen dough process.
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.
25 kg (COD 379)
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