OXI FREE
Anti-rancidity improver
Anti-oxidant improver that prevents rancidity in baked goods.
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Enzymatic Improvers
EXTENDO
Enzymatic Bread Improver for Dough Extensibility
Natural bread improver that relaxes the gluten network for a better workable dough, preventing the dough from shrinking.
Description
Clean label improver, for all kinds of baked goods, contains a blend of selected enzymes and inactive yeast that improves the extensibility and the machinability of the most stubborn doughs. Thanks to its property of relaxing the gluten, it delivers a workable and shapeable dough, preventing the dough from shrinking.
3 reasons to choose EXTENDO
Guaranteed dough extensibility
Relaxes the gluten network evenly, making the dough softer, more flexible, and easier to shape, even when using strong flours.
Clean Label
Formulated with only natural ingredients, with no chemical emulsifiers or artificial additives. A clean and transparent label.
Application flexibility
Suitable for a wide range of applications, from traditional breads, focaccia, and ciabatta to high-hydration products, and long-fermentation doughs.
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