No-Stick is an improver that, thanks to a specially selected strain of lactic acid bacteria, helps eliminate dough stickiness, making doughs easier to work, stretch, and shape, even in cases of high hydration or long fermentation times. Thanks to No-Stick, dough handling becomes smoother and more precise, while reducing the need for dusting flour or oiling, helping keep equipment optimally clean.
Ideal for bread, pizza, focaccia, leavened cakes and croissants, it delivers a final product with greater softness, improved crumb structure and an even crust.
Advantages in the dough:
Reduces dough stickiness
Improves workability and shaping
Minimizes the use of dusting flours and oiling
Advantages in the finished product:
Softer, more fragrant crumb
Even alveolation
More uniform crust
Available formats:
Packaging:
DMD:
Available formats:
5 kg (COD. 605 NCC)
Packaging:
Paper Bag
DMD:
16 months
Fill the form and send us a request for more information about this product, for a quotation or a sample.
