A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Natural HG Dough Relax 0310 is standardized to consistent activity with unbleached flour for ease of use in a bakery environment.
When protein-rich flour is used processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become liquid and homogeneous. It becomes possible to manufacture products from any type of flour. In this case flours rich in protein can be used, in this case designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries.