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| CRUSTOZYME
MP |
- |
Multipurpose
products |
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CRUSTOZYME
SF |
- |
Specifically
designed for producing soft products |
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CRUSTOZYME
EX |
- |
Used
where an extended shelf life (anti staling)
is required. |
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IMNOVA |
- |
Highly
concentrated Emulsifier free Improver |
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CRUSTOFRO |
- |
Range
of products exclusively developed for Frozen
Dough |
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CRUSTOSOFT |
- |
Used
to increase the softness of end product. |
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| Salient
Features: |
>> |
Excellent
product performance in all baking conditions |
| >> |
Increased
gas production in the dough |
| >> |
Improved crust colour formation |
| >> |
Better
crumb structure |
| >> |
Enhanced
flavour development and slow rate of crumb
firming |
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