A Bread Improver for Optimal Volume and Softness
A bread improver that improves the crumb softness, extending the shelf life of the finished baked product. Easy to use; Provides optimum volume; Reduces labor cost – increases productivity.
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzymes, Ascorbic Acid
Preparation and Cooking
Add directly to the flour at 0.25 % of the total flour weight.
White breads, wheat breads, and bun
Packaging and Storage
Unopened - Shelf life of 24 months (Cool, dry conditions), 3 months after opening
Celery or Celery Derivatives, Eggs or Egg Derivatives, Fish or Fish Derivatives, Peanuts or Peanut Derivatives, Shellfish or Shellfish Derivatives, Treenuts or Treenut Derivatives