Mokassino allows to obtain bread with regular hole structure and a thin and crumbly crust. It gives stability to the dough and an excellent volume in the oven. You can adjust color intensity according to the dosage. The bread produced with Mokassino will be crispy, with a pleasent delicate taste. This enzymatic improver is suitable for retarding proofing chamber and blast chillers.
Natural and clean label improver
Mokassino launches a new kind of bakery products: dark bread without seeds
Available formats:
Packaging:
DMD:
Available formats:
500 g (COD 167)
Packaging:
Multilayer package (BOPP-OPA-PE)
DMD:
12 months
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