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Enzymatic improver for unleavened frozen dough process.

Variable dosage
More volume
Warm color
Homogeneous alveolation

A natural improver for unleavened frozen bread

Cristal is the frozen bread improver for the cases in which the dough has been immediately frozen, and then it requires to be defrosted, leavened and then baked. Using Cristal, the bread will be characterized by an excellent volume increase in the oven, a warm and golden color, an excellent alveolation and a uniform crust. The finished product will maintain an excellent level of quality and freshness for long.

  • Natural and clean label improver.

  • Variable dosage from 1% to 3%.

  • Specifically formulated for: unleavened frozen bread.