A modern improver for deferred proofing. It enables a long processing period of the dough and guarantees a high degree of stability after removal from the cooler. It also enables a high degree of reproducibility, better taste, and a longer shelf-life for the finished product. An excellent solution for bakeries which want to offer their clients warm, aromatic, and fresh baked goods throughout the day. | |||||||||||||||||||||
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| Ingredients | glucose, wheat flour, emulsifier: E472e, E450(i); wheat gluten, anti-caking agent: calcium carbonate; wheat malt, sugar, enzymes, flour treatment agent: ascorbic acid | ||||||||||||||||||||
| Nutritive value - 100g |
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| Recipe | Frost | ||||||||||||||||||||
| Specification | Frost | ||||||||||||||||||||
 | Uldo Frost
Deferred baking additives that can considerably prolong freshness of the ready product. |