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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.

package

25 kg bag

Expiration date

12 months

Dosage

1.5 – 3% of the flour, 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 the increase in dough storage time and the decrease in temperature in the range from (-15°C) to (-20°C).

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