Bread improver for the deep freezing of raw doughs for short-term preservation.

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

Sonplus Cru Surgelé (frozen dough) This improver plays a decisive role in allowing the yeast to withstand a thermal shock (-40°C). Sonplus Cru Surgelé acts at the moment of thawing and regulates the resumption of fermentation activity. It meets all of these technological requirements and provides the elements essential for the extreme tolerance of the dough. The excellent performance of the dough allows a clean scoring of the dough, which provides an exceptional yield. The tolerance of the product after thawing will provide the qualities expected by the consumer (freshness and flavour).

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