Concentrate for brioche with reduced sweetness with the addition of yeast. It supports the flour base. Provides soft crust, fluffy-white crumb, big volume and uniform honeycombing structure. Finally, it increases the water absorption.
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.
