K4 Vital

FRIABILITY AND STABILITY

Enzyme adjuvant with sourdough starter for leavened doughs.

Package 10 kg

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.

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