FK ZYME 1

Improves the rheological properties of the flour increasing the extensibility, flexibility and retaining the moisture of the final product.

Concentrate for multigrain brown bread using flour. It gives crispy crust and rich flavour.

Bakery improver for making baguettes.

Concentrate for croissants with added yeast and flour. It creates a fluffy dough and gives a nice foliage with a

Concentrate for Village Toast Bread using flour. Final product is fluffy with nice structure, soft crust, nice honeycombing texture and

Concentrate for whole-wheat toast using flour. It gives the product a soft crust, great volume, uniform honeycombing structure and sourdough

Bakery concentrate for sandwich bread – TOAST -HAMBURGER -HOT DOG. It gives a soft crust, a fluffy interior and a

Improver for pizza dough, for deep freezing and retention of fluffiness for a long time. Strengthens the flour base. Increased

Improves the plasticity of the dough, retains the moisture, provides a nice apperance on the product. Improver for tortilla.

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