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Enzymatic improver with a blend of malts, for dark bread without seeds.

Dosage: 10% on flour weight
Dark color
More volume
Homogeneous alveolation

An enzymatic and clean label improver for bread

Mokassino allows to obtain bread with regular hole structure and a thin and crumbly crust. It gives stability to the dough and an excellent volume in the oven. You can adjust color intensity according to the dosage. The bread produced with Mokassino will be crispy, with a pleasent delicate taste. This enzymatic improver is suitable for retarding proofing chamber and blast chillers.

  • Natural and clean label improver

  • Mokassino launches a new kind of bakery products: dark bread without seeds