As a leader in softening technology in baked goods, AB Mauri has a full range of single enzyme and customized enzyme blend softening solutions. Our range of Softase Bread Improvers feature specialty ingredients that provide proven performance and deliver unsurpassed consistency. Designed with extended shelf life in mind, our enzyme solutions support each other in softening crumb texture.
Enzyme based product for optimisation of dough development, tolerance, fermentation tolerance, volume and texture for bread.
| usage | For industrial production of soft bread and buns |
|---|---|
| dosage | 20-100ppm on flour weight, depending on specific item and application |
| storage | In original packaging 0-25°C, 0-30% humidity, dry and away from direct sunlight |
| packaging-box | 25kg |
| shelflife | 12 months |
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