Featured
Bread and confectionery dough improver for higher extensibility and flexibility
PROFECT YN
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.
Product features, specifications
・For wheat-based products such as bread, pizza, and pies
・Add PROFECT YN (powder product) into dough
・Improve dough extensibility and flexibility for higher productivity
・Prevent shrinkage in pizza after baking
・Prevent wrinkles in bun, increase product volume
・Halal-certified product
Hydrolyzed wheat protein to boost productivity with improved stretchability PROFECT YN
PROFECT YN is quality improver for confectionery and bread-making that delivers dough which stretches easily and resists shrinkage. By enhancing the flexibility and extensibility of bread and pastry doughs, it improves workability during shaping and can also boost volume during baking. Download it today to learn more.