Improver for frozen croissants, for direct baking in the oven (without defrosting). Ideal for hotel croissants. Provides protection from starch coagulation and crystallization in the freezer, gradual uniform volume in the oven, fat dispersion, moisture retention, pH regulation without acidic taste, prolonged shelf life of the product (freezing) and balanced taste.
Having flour analysis equipment, we offer the right improver for the creation of a souvlaki pita, product with a fluffy structure, uniform honeycombing, non-rubbery texture, without the creation of 'balloons', correct behavior on the plate.
