BAKERY
IRCA
BAKERY
NATURPAN PLUS
Discover recipes with this productNatural improver rich in natural sourdough, suitable for bread, pizza, focaccia, breadsticks and pastry leavened products (croissants, brioches, krapfens). It furthers rising process and helps strengthen the gluten inside the flour, providing end products with excellent volume. NATURPAN C PLUS gives bread the unique flavour of long-fermentation dough and helps with the end product conservation.
No applications provided for this product.
Description
enzyme-based improver in powder with sour dough.
Denomination
semi-finished product for all types of bread and leavened pastries.
Directions for use
Dosage: 3-5 kg per 100 kg flour.
Add NATURPAN C PLUS directly to flour before kneading.
NATURPAN C PLUS can be incorporated in both dough intended for leavening mixtures or dough with a long leavening time.
BENEFITS:
- improvement of the baking features of the flours
- reduction of working times
- higher tolerance during rising process
- higher volumes
- more appetizing an golden appearance
- crust more crumbly and lighter
- longer aroma
Allergens
frumento
Cross-contaminations
Soybeans
Mustard
Interested in using this product in your recipes?
Get in touch and discover how we can support your business.
