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It is a product made for use in the bakery industry. For the best selections of enzymes and emulsifiers, it helps to improve the performance of the flours used in any type of white bread. Attributes and benefits: Greater acceleration in the fermentation process, saving time and energy, slowing down the aging of the bread, extending its shelf life, helping to improve the colour of the crust, giving more volume to the product and reducing baking time.

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