Improver

Panevivo


Enzymatic improver to delay the staling process of bread.

Dosage: 1% on flour weight

Dosage: 1% on flour weight

More shelf life

More shelf life

More softness

More softness

Delays staling effect

Delays staling effect

Panevivo

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.

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

10 kg (COD 1381)

Packaging:

Food bag

DMD:

12 months

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