Improver for bakery products produced with postponed fermentation method
Recommended for bread and baguettes. Orange Croustilis ensures successful production of baked goods, regardless of the duration of the braking process or postponed fermentation, up to 48 hours. At the same time it prevents the formation of bubbles on the crust of bread. Its use improves the dough loosening process and strengthens the rise tolerance. It ensures good cohesion of the dough and stabilizes its fermentation characteristics.