Anti-bubble improver. Suitable for all processes that use retarder leavening or freezing cells.

Dosage: 1%

Improver for products subjected to the thermal stresses of freezing. Also suitable for productions that use leavening cells.  

Dosage: 1%

Adjuvant for frozen products. Based on natural yeast supported by enzymes. It gives frozen dough the typical flavor and aroma of long-fermented products. Suitable for pre-leavened and to be leavened.

Dosage: 2 to 3% depending on the length of the freezing period

Specific adjuvant for freezing pre-leavened and leavened products.

Dosage: 2 to 3% depending on the length of the freezing period