COLD TEMPERATURE LINE
Low temperatures are used more and more frequently to block or slow down the fermentative activity of the yeast. By using low temperatures in the conservation of the doughs it is therefore possible to rationally program the production cycle.
To support these new needs, Agrovis has calibrated appropriate enzyme mixtures, balancing the right dosage in relation to the permanence in the cell.
Furthermore, thanks to the RESEARCH & DEVELOPMENT division, it has ALSO developed semi-finished products that use exclusively enzymatic mixtures, without the addition of fats.
Go to the COLD TEMPERATURE LINE