| Thanks to carefully chosen enzymes and emulsifiers, the agent causes an increase in volume as well as lengthening of the baked goods’ freshness to 7 days, and in the case of use of pasteurization, to 21 days. The additive at the level of 1.5 – 2 % slows down processes of starch retrogradation and crumbling of the bread during slicing, ensuring an even interior structure and attractive crust. Ideally suitable for packed baked goods, maintaining perfect taste and aroma for a long time. | |||||||||||||||||||||
| Ingredients | wheat flour, emulsifier: E472e, E471; thickening agent: guar gum; acidity regulator E262; enzymes, flour treatment agent: ascorbic acid | ||||||||||||||||||||
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| Nutritive value - 100g |
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| Recipe | Master | ||||||||||||||||||||
| Specification | Master | ||||||||||||||||||||
 | Uldo Master
Baking agent giving baked goods large volume and long-lasting freshness. |