Vizyon P300 Bread Improver have the adventages;
- Improves loaf volume
- Improves crumb structure & texture of the loaf
- Increases water absorption
- Improves crust color & enhance nutritive value of bread
- Strengthens, flour by forming bonds between amino acids of flour proteins.
- Strengthens the gluten structure
- Increases dough machinibility & gas retention
- Reduces the rate of crumb firming / bread stealing
- Speeds up dough maturing
- Ideal for French Baguette type
- Coupe de lame exelent
- Assure une volume exelent
- Améliore la couleur de la croûte et améliorer la valeur nutritive du pain
- Réduit le taux de mie raffermissant / pain volé
- Idéal pour baguette française
- Augmente l'absorption d'eau
- Machinibility la pâte augmente et la rétention de gaz