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Phospholipase Powder
Phospholipase hydrolyzes the triglycerides present in flour, releasing fatty acids and monoglycerides. When used in baking, it brings benefits like: » Better dough handling properties, less stickiness and more volume» Improve dough conditioning effect in oil based formulations» Greater dough stability, improve gluten strength and elasticity» Improve crumb structure» Increase white crumb colour» Economical alternative to DATEM in CLEAN LABEL and ECOLOGICAL products
Categories
- Ingredients
- Additives
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