Improver for extra volume and softness. Solublin has a concentrated formula that is water-soluble.
Improver for long-lasting softness and freshness to finished bakery products.
Improver for volume and long-lasting softness of bakery products.
Improver for long-lasting softness and freshness to finished bakery products.
Concentrated improver for volume. It is suitable for tight flours, facilitating machine shaping, reducing friability and giving a golden colour to the crust of the final product.
Improver for bread and other bakery products, which gives volume and a golden crust to the finished goods.
Improver for extending the shelf life of finished baked goods.
Improver containing aromatic malt flours, suitable for dark breads production.
Improver for frozen dough. It is suitable for frozen products before and after fermentation. Frozen preserves the quality of the products for up to 3 months.
This is a deactivated yeast that softens and strengthens the dough. BAKER’S BONUS® RS190 Star makes the dough easier to knead, shape and improves its extensibility, preventing shrinkage or tearing. This improver reduces kneading time and guarantees ease of use and high quality of end products.
