Ceed bread improver is composed of hemicellulase, glucose oxidase, pentosonase, fungal alpha amylase and ascorbic acid.
Dosage 100g/100kg flour
Benefits
- Improved handling properties of dough leading to good tolerance during mixing operation and ensures balance in elasticity, extensibility and resistance to deformation of dough
- Optimise yeast action through enhanced fermentation and increased gas retention
- Increased volume of baked bread and rolls
- Fine crumb structure and texture
- Efficient slicing of bread
- Appealing crust development and colour
