Extendo is a clean label solution to relax the dough, which is based on inactive yeast. It is an inactive yeast with high reducing power and imparts minimal yeast flavor. It is especially recommended to increase extensibility of your dough.
Extendo is a clean label solution to relax the dough, which is based on inactive yeast. It is an inactive yeast with high reducing power and imparts minimal yeast flavor. It is especially recommended to increase extensibility of your dough.
Inactivated baker’s yeast, wheat flour.
An improver in powder form for freezer-to-oven bakery products. Suitable for pre-fermented frozen baking processes.
A powder clean label dough conditioner for the production of pre-fermented frozen laminated dough.
This modular solutions enhances the resilience of soft bakery products to retain their original shape after compression.
This modulare solutions is ideal for, baguettes, flat breads and pizza dough. It enables to reduce dough shrinkage and improve dough workability on automated lines.
The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
