HKSLI

Mold Inhibitor.

ADVANTAGES 

·         VOLUME INCREASES

·         PROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.

·         INCREASES FERMENTATION TOLERANCE.

·         INCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHING.

·         INCREASES FLOUR STABILITY, FLOUR CORRECTION.

·         EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.

·         STALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.

·         IMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.

·         SPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGTH, IF REQUIRED.

·         IMPROVEMENT IN CRUST COLOR.

·         INCREASES OVEN SPRING RESULTING IN GREATER VOLUME.

·         INCREASES CRISPINESS IN BISCUIT PRODUCTS.

·         IMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.

·         IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN SPRINGS.

·         INCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKERY PRODUCTS.

·         IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.