Kontistabil B

A bread improver for making rye-wheat and rye bread.

Benefits:

• produces elastic, non-sticky doughs that are easier to work with, even in mechanized production
• significantly improves the stability of the dough during proofing, increases the porosity of the crumb, and thus the overall volume
• Thanks to the option of using a recipe with more rye, the final product tastes better (more like bread)
• has a positive effect on the baking process
• Ideal for products containing at least 50% rye flour
• significantly extends the shelf life of finished products