It is a dry enzymatic preparation intended for production of wheat, mixed-type, semi -confectionery and yeast-raised confectionery bread.

It is added in the amount of 0,1- 0,2% in relation to the total flour mass after its prior dissolving in water.

By using AKO-E you achieve an increase in volume, an improvement of the crumb texture and appearance and, in particular, of its crust as well as extension of the freshness date by 2 - 3 days.