NatEnzyme Elastic LP
The product has been properly studied in order to obtain a strong stability in the farinograph without changing the P/L value; it is highly recommended both for strong and weak flours that need rheologic and rheofermentographic stability. Dosed from 20 to 40 gr/100 kg, NatEnzyme Elastic LP increases the stability in the farinograph of 4-10 minutes on average, according to the type of flour. It notably contributes to the stability of doughs during leavening, and improves highly the volume of finished products. Its performances can be compared to an addition of 2,0% gluten roughly.
Dosage: 20 – 40 g/q.le.
Packaging: 25 Kg
Flour Witness:
Correct Flour: