Dough improver for pita. It improves the plasticity and extensibility of the dough. It provides volume in the product, it makes it fluffier in biting (pita doesn’t get chewy) and it provides anti -staling properties. It helps with the acitivation of sourdoughs (return of doughs).
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.
