Frozen

The natural dough improver for bread produced in a retarder-proofer

Frozen is the enzyme-based dough improver that enables successful management of every stage of the dough freezing process. It controls and stabilizes proofing, ensuring a consistently golden, crispy crust. In addition, this dough improver promotes increased volume, improves structure and increases dough strength. As for the quality of the finished product, Frozen reduces gumminess and prevents blistering on the surface.

• Natural, clean-label dough improver for cold-process technology
• Specifically formulated for all types of bread produced in a retarder-proofer.