Production of yeast raised products requires a good dough stability and tolerance towards
the production process. By using Nutrilac® you are able to improve the dough stability and thereby enhance the crumb structure as well as the volume of the final bakery product.
Due to its multiple functionalities and water-binding capacity Nutrilac® is not only able to provide structure and volume but also to improve the freshness and moistness of the bakery product.
- Dough stability
- Crumb structure
- Freshness perception
- Uniform quality of final product