The product considerably extends freshness of bread which, with appropriate protection, will not lose its softness or taste values for min. 14 days. Dedicated particularly to mixed bread, although it clearly improves freshness also of wheat and rye bread. In addition, the product allows obtaining of large volume and extremely delicate crumb with homogenous porosity. It is excellent both in manual processing as well as in production on industrial lines. It is prepared using appropriately chosen enzymatic preparations, excluding emulsifiers, thanks to which it fulfils Clean Label requirements. | |||||||||||||||||||||
| Ingredients | wheat flour, enzymes: xylanase, amylase; flour treatment agent: ascorbic acid; dried yeast | ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Nutritive value - 100g |
| ||||||||||||||||||||
| Recipe | T22 - bread | ||||||||||||||||||||
| Specification | T22 | ||||||||||||||||||||
 | Uldo T22
Efficient baking agent from the Clean Label group, extending freshness of each bread. <td>x</td> |