| ≥1 piece |
Full Fat Enzyme Active Soya Flour is the predominant active ingredient in bread formulations. Full fat is required with active enzmye lipoxigenase to produce peroxidase for improved whiteness. In combination with correct enzmye the soya fat is modified to act as a natural emulsifier and softener.
Full fat enzyme active soya is the lowest cost natural bread improver available and is an essential base to formulations in modern breadbaking