3D Enzymes NCC was formulated to givre the bread 3 of the most requested characteristics in the baking process. With this improver you can make in fact a crispy bread, with a soft crumb and a regular inner hole structure. Bread will be less chewy and have a longer shelf life, maintaining a very high level of softness. 3D Enzymes NCC is particularly recommended for all recipes that require mechanical shaping of the dough.
Natural and clean label improver.
Created for crispy outside and soft inside bread.
10 kg (COD 1881)
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