3D Enzymes NCC was formulated to givre the bread 3 of the most requested characteristics in the baking process. With this improver you can make in fact a crispy bread, with a soft crumb and a regular inner hole structure. Bread will be less chewy and have a longer shelf life, maintaining a very high level of softness. 3D Enzymes NCC is particularly recommended for all recipes that require mechanical shaping of the dough.