Arcabak ciabatta bread improver in order to correct the volume,
The texture and shelf life of ciabatta bread is designed and can
Use in the production method with greenhouse (production
Industrially) or without greenhouse (fermentation in
The dish is in the traditional way.
In order to facilitate and speed up the production process, this improver
It contains standard amounts of salt and sugar and does not need to
It is not necessary to add them again in the dough.
Dosage:
5 kg per 100 kg of flour
Compounds :
Oxidizers and enzymes
The best storage time and conditions:
12 months in a dry and cool place
packing :
10 and 25 kg