Dough improver for greek and cypriot pita. It improves the plasticity and extensibility of the dough, protects from staling, stabilizes water absorption, supports the final product in the freezer. Disperses the fat offering homogenisation in the dough. Energy economy in the oven (baking in lower temperatures).
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.