Main Function
Improves softness, texture, and volume of baked goods
Maintains moisture and enhances product color
Extends shelf life and improves fermentation
Features
White crystalline powder form
Contains enzymes, oxidizing agents & emulsifiers
Safe, reliable, and easy to use
Inactivated during baking (no effect on final product)
Cost-effective solution for bakeries
Uses
Added directly to flour at the start of mixing
Helps replace additional bakery improvers
Reduces breakage and increases efficiency
Applications
Bread, buns, and rolls
Bakery products requiring softness & volume
Suitable for commercial baking industries
Price: