Bruns improver allows to regulate the browning of your bread without the use of chemical additives. Its main characteristic is that it generates glucose during fermentation, eliminating the critical issues given by the use of the frozen dough technology. This enzymatic improver is also perfect for reducing the "crust breakage" effect, during the second baking of frozen bread.
Natural and clean label improver.
You can adjust color and tones of the crust, by changing the dosage of the improver: 1%, 1,3% e 1,5%
Use it also for baguette making.
Available formats:
Packaging:
DMD:
Available formats:
10 kg (COD 151) - on request
Packaging:
Food bag
DMD:
12 months
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