BAKERY APPLICATIONS
Generally enzymes aids in conditioning the flour dough by modifying the structure of starch polysaccharide and partially breaking down the gluten protein which gives the elasticity to the dough. Enzymes are often in food industry that uses Maida (all purpose flour), whole wheat, cereals and grains for dough conditioning in order to facilitate better preparation of bakery products. It can also be used to improve the quality of Indian breads such as Chapati, Parotta, naan and kulchas.
Easy Cook – Dough Conditioner is a natural powdered formulation based on enzymes like carbohydratase and protease. This product can be used in making the bakery products more crispy and tasty. It can also be used for improving the quality of breads, biscuits, cookies, cakes, rusk, puffs, gulab jamun and wafers. This product does not contain any preservatives and chemical additives, completely natural.
BENEFITS OF DOUGH CONDITIONER
- Easy Cook act on dough’s gluten and make breads soft
- Easy Cook makes your bakery product crispy, soft and helps in retaining the freshness for a long time.
- Improves digestibility