Enzymatic improver to delay the staling process of bread.
Dosage: 1% on flour weight
More shelf life
Delays staling effect
Our research focused on the enzymes has allowed us to formulate an improver that delays staling: Panevivo. This natural improver increases the shelf life of bakery products while maintaining a high level of softness, without compromising on quality. Its formulation contains enzymes able to retain water molecules inside the product, making it softer and fresher. It guarantees a perfect resilience, allowing bread to quickly recover its original shape after compression.
Natural and clean label bread improver
Specifically formulated to delay staling.
10 kg (COD 1381)
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