This natural dough improver enhances flexibility in doughs made from high-quality, strong gluten flours. It is a clean label product, meaning it is free from L-cysteine, protease, and sodium metabisulfite, providing a safer alternative while ensuring consistent quality in production. Perfect for guaranteeing standard quality in bakery products, it supports efficient and fast production. For best results, use Baker's Bonus in a ratio of 0.1% to 0.3% of the flour weight, which equates to 100 g to 300 g for 100 kg of flour. Store in a cool, dry place.

Recommended Dosage:
0.1% to 0.3% of flour weight (100 g to 300 g for 100 kg of flour).