BAKERY
IRCA
BAKERY
BETAPAN 25
Discover recipes with this productPowdered enzyme improver for leavened doughs, breads, breadsticks, leavened pastries, pizzas, buns and leavened products.
Notes for use:
The dose of use is 1 kg of improver per 100 kg of flour. The product can be added to direct doughs and bigas.
Bread
Gourmet bread
Advantages
Claims
Description
enzimatic improver in powder for bread and other yeast leavened goods.
Denomination
semifinished product for bread
Directions for use
Dosage: kg 1 of TARGET BASE per 100 kg flour.
TARGET BASE can be added to sponge and long fermenting doughs; in this case the optimum dosage should be determined through baking trials.
TARGET BASE permit to obtain light coloured products.
Allergens
frumento
Cross-contaminations
Soybeans
Mustard
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