T-ICE IMPROVER FOR FROZEN DOUGHS
Improver for frozen doughs
DESCRIPTION
Technical improver for frozen leavened doughs. Improves elasticity and oven spring without compromising structure.
CHARACTERISTICS
It contrasts the cold temperature effects on the yeast. activity.
It maintains the volume of the finished products unchanged in the course of time.
It stabilizes the final results.
bag 1 x 10 Kg
TECHNICAL AREA
| How to use it | Expiration |
|---|---|
|
ICE-T as a function of the time of freezing: 0.5% of the product on flour (1 month) 1.0% of the product (2 months) 1.5% of the product (3 months) 2.5% of the product (4/6 months) - Add the dough with flour and work as usual. Knead, point, break, rest. |
365 Days |
STORE IN A COLD AND DRY PLACE
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