POL 116

POL 116

IMPROVER FOR BAKERY PRODUCTS FROZEN BEFORE BAKING.

It prevents molding of bread and prolongs its freshness. In addition, it whitens the crumb, increases the dough tolerance during processing and fermentation, and improves the rheological properties of the dough.

Additional information:
  • Available packaging: 25 kg bag
  • Directions for use: 1.5 - 3% of the flour used, i.e. 1.5 - 3 kg of improver per 100 kg of flour (before adding water mix with dry ingredients: flour, salt, etc.). The dosage increases with increasing dough storage time and temperature reduction in the range of (-15°C) to (-20°C)
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