Description
Ingredients: Calcium carbonate (E170), Wheat flour, Emulsifier (E472e), Emulsifier (E471), Enzymes, Flour treatment agent Ascorbic acid E300.
Allergen Information:
Contains gluten (wheat).
- Possible Uses & Applications:
- Direct processing, fermentation delay, and fermentation interruption (freezing).
- Standard wheat breads, paninis, buns, rolls, and specialty small bakery products.
- Dosage:
- 0.5 – 1.0 % calculated on total flour weight (depending on flour quality).
- Product Characteristics:
- Perfectly balanced emulsifier bread improver designed for a wide range of wheat dough applications.
- Optimizes dough handling in both mechanical automated production lines and manual bakery processing.
- Achieves high fermentation tolerance across varying dough temperatures and baking methods.
- Guarantees high volume, soft crumb, and excellent flavor profile in final baked goods.
