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Extremely Cold Improver
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Description / Extremely Cold Improver
FREDDISSIMO: an enzymatic improver for next-generation baking
FREDDISSIMO is an innovative enzyme-based improver, specifically designed for refrigeration techniques such as retarding and freezing bread and pastry products. A cutting-edge solution, designed to meet modern nutritional needs.
FREDDISSIMO has a unique composition that makes it ideal for all baked goods, such as bread and pre-leavened, unleavened, or pre-baked baked goods. This improver allows you to create superior-quality products, with excellent dough stability during processing.
FREDDISSIMO was designed to meet the needs of a modern diet, offering a solution that can be used with vegetable fats such as margarine, olive oil, and seed oil (no animal fats). Its main feature is preventing the formation of bubbles on the surface of finished products, ensuring a superior final product.
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