Enzymatic improver for fresh and frozen pizza bases.
More extensible dough
FG Pizza NCC improver has a variable dosage, depending on the customer's needs in terms of leavening or process. Dose it at 0,1% of the flour weight for long leavening and at 0,5% for medium duration leavening. On the other hand, for short leavening and direct method, the dosage is 1% on weight of flour.
10 kg (COD 486 NCC)
Fill the form and send us a request for more information about this product, for a quotation or a free sample.