K4 Vital

Improver

Enzyme adjuvant with sourdough starter for leavened doughs.
For all types of bread

Package 10 kg

Enzyme adjuvant with sourdough starter for leavened doughs. Thin and crumbly crust, uniform texture, promotes the development of volume and soft well-waved crumb. Stabilizes leavening. Recommended with both firm rising and freezing.

Ideal for: Baguettes, Cobblers, Puffed, Leavened pastries.

Ingredients:
Dried wheat flour, dried wheat sourdough 30%, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid. May contain traces of soy, egg, milk, sesame seeds, lupin.

Bread

Leavened desserts

Chemical/physical specifications

Dried common wheat flour, dried wheat sourdough 30%, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid. May contain traces of soy, egg, milk, sesame seeds, lupin.

Rheological specifications

Available packages

10 kg