The extensibility and flexibility of dough are critical for producing high-quality bread, pizza, and pies. If dough lacks extensibility, it's prone to tearing, reducing your yield. Insufficient flexibility can cause shrinkage and wrinkles after baking, negatively impacting both the production process and the appearances of final products.
"PROFECT YN", with our unique modified peptide technology, improves dough extensibility and flexibility, leading to better workability, higher yields, and a more consistent product appearance. It addresses a range of manufacturing challenges.