Improver for special flours. Suppors the gluten network and the rheological properties of the flour, corrects the pH, offers big volume, crispy crust in the bread.
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.
