Characteristics
Sodium diacetate, which is used as an acidifying agent, acidity regulator and mould inhibitor. Dosage: 0,2-1 % on the flour.
Doubles the freshness of baked goods. For yeast doughs and thinning. Dosage: 0.5-2% on flour.
General purpose improver for better dough structure, bulking, flavour, crispy crust and next day shelf life. Dosage : from 0,5 % on the flour.
