Whey ingredients make more of bread
Successful yeast-raised bread, buns and other bakery products depend on a good stable dough and high processing tolerance. Using Nutrilac®, you can improve both, enhancing the crumb structure and volume of your bakery products at the same time.
Thanks to its water-binding capacity, Nutrilac® will also improve the freshness and moistness of all yeast-raised bakes.
- Good dough stability
- Processing tolerance
- Appealing crumb structure
- Improved volume
- Lasting softness
- Enhanced freshness perception
- Uniform quality