SUPER-AKO

It is a dry emulsifying and enzymatic improver intended for production of wheat and mixed - type bread. It is added in the amount of 0,3-0,7% in relation to the total flour mass.

It improves the quality of bread by increasing its volume, improving its crumb texture and appearance as well as extending its freshness date by 2-3 days. The Super-AKO additive facilitates the technological process.


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