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S500 Kimo Short

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

Customer advantages

  • Versatile
  • Consistent Quality
  • Peace of Mind

Consumer advantages

  • Great Taste
  • Freshness

View full description

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

Customer advantages

  • Versatile
  • Consistent Quality
  • Peace of Mind

Consumer advantages

  • Great Taste
  • Freshness

View full description

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Industrial Bakery Competence Center

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.

Industrial Bakery Competence Center

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