3D enzymes


Enzymatic improver for crispy outside and soft inside bread.

Dosage: 1% on flour weight

Dosage: 1% on flour weight

Crunchy crust

Crunchy crust

Soft crumb

Soft crumb

Homogeneous alveolation

Homogeneous alveolation

3D enzymes

3D Enzymes 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. It 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.

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

10 kg (COD 1881)

Packaging:

Food bag

DMD:

12 months

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