Weißbrot

Schapfen Weißbrot

For white bread and to improve the dough properties of flour bread.

Good reasons for using it

A standard improver for making white bread and for enhancing the dough properties of flour bread types. Positive effects include even poring, good cutting resistance and ideal properties for spreading, as well as a moist and elastic crumb. This bread has a mild aromatic taste. The improved freshness delays the dry crumbling effect. The protection against bread spoilage is also ensured during the warm season with light bread.

The product

• for white bread and bread
• tried-and-tested improver
• sufficient protection against bread spoilage

The processing

• high operational reliability
• improves the dough properties
• also for machine processing

The pastry

• appealing baking volume
• elastic crumb – uniform formation of pores
• firm, moist crumb

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