ADDITIVE FOR PASTRIES
The additive ACR50 is used in the production of croissants and all types of sweet or savory pastries, with or without puff paste. A concentrated additive that provides the following improvements:
- Dough that is easier to mix together, more extensible and with a higher tolerance to mechanical working.
- Optimized use of other emulsifying agents
- High-volume baked products that do not contract and keep their size.
- Greater center durability.
- Dose: 50 g of additive for every 50 kg of flour.
- Presentation: 5 kg bags
