This improver also gives very good results. Its carefully selected ingredients and use of last generation enzymes allow avoiding variations of baking properties caused by different quality of flours. This improver also improves stability of the technological process by increasing readiness of the dough for mechanic treatment and improving its elasticity and resistance. It also increases sizes of bakery products, improves pulp structure, and lengthens freshness of bakery products by 2-3 days.
Use the enhancer in the proportion of 0.2-0.3% to flour.