Bread and puff-pastry

Dough-improving solution that gives excellent performance in bakery products, especially in low protein or gluten-free products. This clean-label, allergen-free solution is your new ally for bread and puff-pastry making.

Description

This highly-functional enzyme-based solution works with protein network strengthening it alltogether. This effect provides more functionality to flours, especially low protein or damaged protein flours, and gluten-free flours. It improves the volume and texture of breads made from frozen dough, as well as of puff pastry made from fresh and frozen dough.

Benefits

Improve Texture
Improve Elasticity
Improve Volume
Improve Yield
Create Added-value Products
Gluten-free
Clean Label
Allergen-free

Products
used

BDF PROBIND TX - Transglutaminase
BDF PROBIND TX

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