CROISSANT IMPROVER
Croissant Improver is an improver designed for laminated dough. It improves the tolerance of freezing the dough giving it more stability. With our Croissant Improver, the lamination of your croissants will be improved giving good flakiness, volume, shelf life, and taste.
Ingredients: Maltogenic Amylase, Lipase, Hemicellulase, Glucose oxidase, Emulsifiers, Soy Flour, Anti-caking agent and Ascorbic Acid
Benefit: a formulation for buttery mouthfeel
Recommended dosage: 0.3-0.5% of the flour weight
Shelf life: 2 years
Packaging: 25kg bag
* The information on this page is a summary and is not intended to cover all available information about this medication. It does not cover all possible uses, directions, precautions, drug interactions or adverse effects and is not a substitute for the expertise and judgement of your healthcare professional.
Frequently asked questions
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A seemingly elegant design can quickly begin to bloat with unexpected content or break under the weight of actual activity. Fake data can ensure a nice looking layout but it doesn’t reflect what a living, breathing application must endure. Real data does.
Websites in professional use templating systems. Commercial publishing platforms and content management systems ensure that you can show different text, different data using the same template. When it’s about controlling hundreds of articles, product pages for web shops.