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Improver for croissants and puff pastry


With its rich combination of oxidizing agents, emulsifiers and enzymes the improver strengthens the gluten net, which increases the volume of the croissants. It contributes also for the formation of a thin, well open structure of the finished products. The improver is suitable for the prodcution of frozen croissants with partial fermetation.


Packaging: 10kg paper bag



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