Bread improver for the production of frozen raw doughs and pre-baked bread products for short-life consumption

• Fine and tender crumb
• Good recovery on baking
• Fine, attractively coloured crust

Sonplus Cru et Précuit (frozen/pre-baked) The principal disadvantage of slow freezing is the formation of ice crystals which perforate the gluten. Sonplus Cru et Précuit reinforces the protein network and eliminates the risk of perforation. It makes your production fully tolerant of all the thermal treatments required for freezing or pre-baking before freezing.

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