Developed for the production of sweet, soft pastries such as bread, dog and hamburger
Provides structure and smoothness without the declaration of additives (No E Number)
– Based on enzymes, which are inactivated during heat treatment.
– Only basic ingredients of bread are declared.
– Greater softness and freshness over time.
A comparative study of bread was carried out with the use of emulsifiers and gluten and it was compared with the application of clean label improver, both improvers were dosed at 1% with respect to flour and firmness was measured over time. The firmness parameter is inversely proportional to the softness, the lower the firmness is a softer bread with better sensory characteristics.
The graph shows that with the use of the clean label improver a much fresher bread is obtained.
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