Kontistabil B

An improving agent for the production of rye-wheat and rye bread.

Benefits:

• Provides elastic non-sticky doughs that are easier to process even in mechanized production
• Significantly improves dough stability during rising, increases the porosity of the dough and thus the total volume
• Thanks to the possibility of using a more rye recipe, the final product is tastier (more bready)
• Positively affects the baking process
• Ideal for products with at least 50% rye flour
• Significantly extends the shelf life of finished products