Bread improver with retarded fermentation
Particularly recommended for the production of kaiser rolls in a controlled fermentation system. Pol 101 ensures successful production of baked goods, regardless of the duration of the process of retarding or delaying fermentation up to 48 hours. Its use improves the dough loosening process and strengthens the rise tolerance. It ensures good cohesion of the dough and stabilizes its fermentation characteristics. POL 101 is indispensable when preventing bubbles.