NatEnzyme Bakery Soft Salato
The particular enzyme formulation of NatEnzyme Bakery Soft Salato slows the natural process of retrogradation of starches highly improving the softness and the shelf life of the oven leavened salty products. Its composition allows to replace emulsifiers and lecithins, like E 471, E 481, E 322, etc., with the advantage of having a simpler label on the finished product.
Dosage: 100 – 150 g/q.le.
Packaging: 25 Kg