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Enzymatic improver formulated for all kinds of bread produced in proofing chamber

Dosage: 1% on flour weight
More volume
Crunchy crust
More stable leavening

Enzymatic improver formulated for bread produced in proofing chamber

Frozen is the enzymatic improver that allows you to successfully manage all the phases of the dough freezing process. It controls and stabilizes the leavening, favoring a golden crust that is always crisp. It also increase the volume, improving the structure and increasing the strength of the dough. In addition to it, Frozen reduces chewiness and prevents the development of bubbles on the surface of the finished product.

  • Natural and clean label improver.

  • Specifically formulated for: retarder proofing chamber.

  • Ideal for all kind of breads.