Effects and Benefits:
1- Production of a product with a uniform texture, soft and delicate skin
2- Creating the desired volume
3- maintaining the softness and freshness of the product
4- Increasing dough stability and resistance
5. Strengthening the gluten network, especially in weak and medium flours
6- Strengthening staleness and increasing shelf life
Usages: croissants, strudel and frozen doughs
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