Provides high volume of bread volume.
Increases the energy of the dough.
Creates a smoother shell structure.
It has a positive effect on the workability of the dough.
Provides better swelling of bread.
Increases dough elasticity.
Increases dough stability.
The dough increases its brightness and the bread becomes more white.
The dosage is 0.3-2 gram for 50 kg flour
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