Improver for prevention of rancidity in products with use of fatty substances. Suitable for rusk and kritsini. It also provides fat dispersion, volume and it facilitates kneeding. The improver is based on vitamins and enzymes, it doesn’t contain E substances so it is suitable for clean label 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.
