Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks
- Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks
Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks
A Quality universal improver for all yeast-risen dough with extra volume, dough tolerance and addedd freshness
Improver for production of yeast. Raised bakery items with soft crust, soft crumb & extended shelf life
A Quality universal improver for all yeast-risen dough with extra volume, dough tolerance and addedd freshness
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The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
