Specially designed improver for long-term freezing.

Quantity of Addition

2-3%

Contains Amongst Others

Wheat gluten, wheat flour, emulsifier E472e, wheat malt flour

Suitable For

All kinds of frozen dough’s with a high fermentation tolerance

Product Advantages

High volume. Long-lasting crispness Good flaking in Danish pastries and croissants Long-term frozen stage possible up to 6 months. High freezing and thawing tolerance of the dough pieces Suitable for a wide range of dough pieces Specially suited for laminated dough’s.