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Enzymatic improver for crispy outside and soft inside bread.

Dosage: 1% on flour weight
Crunchy crust
Soft crumb
Homogeneous alveolation

An enzymatic and clean label improver for bakery

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.

  • Natural and clean label improver.

  • Created for crispy outside and soft inside bread.