AKO PLUS

It is a dry emulsifying and enzymatic improver intended for production of wheat bread. It is added dry in the amount of 0,5- 2,0% in relation to the total flour mass. Apart from improvement in technological properties of dough (facilitating mechanical working, increasing tolerance of dough pieces growth) and organoleptic properties of bread (increase in volume, improvement in appearance and crumb texture), it facilitates the increase in baking yield, which brings financial benefits as well.


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