Improver

Mokassino


Enzymatic improver with a blend of malts, for dark bread without seeds.

Dosage: 10% on flour weight

Dosage: 10% on flour weight

Dark color

Dark color

More volume

More volume

Homogeneous alveolation

Homogeneous alveolation

products Mokassino

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.

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

500 g (COD 167)

Packaging:

Multilayer package

DMD:

12 months

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