B-CL ENZYME PREPARATION

B-CL ENZYME PREPARATION

Like never before, you need a recipe for long fresh bread, especially packed. B-CL Enzyme preparation is a response to the challenges of the crisis - it will extend the shelf life of bread (up to 4-5 days) and minimize losses. Reasonable dosage (1,5%), short list of ingredients (Clean Label trend) and friendly price are its main distinguishing features. 

  • Advantages

    • Prolonging the freshness of bread

    • Increased water absorption capacity of flour and keeping it in the dough while baking

    • Improving crumb moisture

    • Increasing the softness and elasticity of the crumb

    • Improved crumb structure for a more regular one

    • Increased dough tolerance for mechanical processing

    • Improving sensory features of baked goods

     

     

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