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- Increased dough and baked good yields
- Improvement of processing properties (fermentation tolerance, dough processing, tackiness)
- Improvement of freshness / juiciness
- Reduction in staling
- Improved freeze-thaw stability
- Positive influence on crust properties
- Very good, soft, and airy crumb structure
- Improvement of bread taste / aroma
- Increased volume yield
- Positive dough loosening
- Color intensification
- Natural golden-yellow to dark-brown shades
- Serves to round out the taste
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