Just add it—no extra steps needed !
Our Dough Improver for Cold Fermentation is a specialized improver designed to optimize refrigeration and freezing processes in bakery production, ensuring stability and quality in rolls and pastries. It has a low dosage (2% on flour weight) and contains emulsifiers, enzymes, and flour treatment agents.
Common Uses:
- Cold-retarded fermentation
- Storage and refrigeration of doughs
- Production of frozen rolls and pastries
- Par-baked products and bake-off applications
- Industrial production with controlled process interruptions
Key Benefits:
✅ Technical: Dough stability in cold storage, better gas retention, optimized fermentation.
✅ Operational: Advance production, reduced need for night shifts, waste reduction.
✅ For Consumers: Fresh-baked rolls anytime, improved texture, longer shelf life.
Standard Packaging: 10 kg paper bag.
Other Packaging Available: 1 kg bag.
Product Reference: Backaldrin Frigomalt II.
Want to try it first? No problem! Get your free sample here ! — simple, quick, and risk-free!
Dough Improver for Cold Fermentation
This product may contain traces of egg, gluten, nuts and dairy as it is processed and stored in a facility that processes these allergens.
