Specific adjuvant for exclusively enzyme-based leavened dough. Guarantees slowing down of starch degradation in the short/long term. It does not have conservation properties but exclusive maintenance of freshness.

Dosage: 1 to 2%

Efficient enzymatic blend, standardized to guarantee a prolonged shelf-life in leavened products. It combines the durable mechanical action, keeping the product soft over the long term (over 90 days), with the organoleptic exaltation of palability and freshness.

Dosage: 1 - 1.5%

Improver based on enzymes and moglyceride E471. Calibrated specifically for poured products, such as plumcakes and muffins. The potential of its enzymes allows them to resist the presence of sugar in the blends, guaranteeing performance and durability over time. It also performs its function in sponge cake.

Dosage: 1 - 1.5%