Bruns

Natural bread improver for controlling crust shade and browning

The enzyme-based bread improver Bruns allows you to control bread browning without using chemical additives. Its main feature is its ability to generate glucose during fermentation, eliminating the challenges associated with cold-processing techniques. This improver is also ideal for reducing crust cracking during the second bake of frozen bread.

• Natural, clean-label bread improver.
• Depending on the dosage used, you can adjust the shade and color of the crust: 1%, 1,3% and 1,5%
• Also suitable for baguette production.