Concentrate for Pizza Dough 4%, for deep freezing and prolonged fluffiness. It includes the following properties: Increased water absorption, moisture retention, high volume, neutral taste, improves the rheological properties of the flour and increases the extensibility of the dough.
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.
