SHORT FROST
Improver for Frozen Leavened Pastries
Technological improver for short-term freezing processes of leavened dough.
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Improvers
LONG FROST
Improver for Frozen Leavened Pastries
Specific improver for long-term freezing processes of unfermented leavened pastries.
Description
High-performance improver, specific for frozen techniques. Ideal for the production of leavened pastries not yet fermented, destined to long-freezing processes, thanks to the ability to preserve the gluten mesh and the start-up fermentation up to a period of 6 months.
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