Gives fluffy crumb, increases the volume of the pastry, increases the shelf life as well as the freshness of the products, improves the structure of the crumb by giving uniform honeycombing structure, improves the yeast yield, gives a nice appearance to the product by improving the color of the crust of the pastry, increases the resistance of the dough to mechanical stress, gives the dough properties such as softness, fluffiness, pliability that make it easier to process whether it is done manually or with machines. Suitable also for frozen products.
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.
