Pulso Anti SGR is a specially developed enzyme mix designed for bakers who wish to reduce or eliminate the amount of sugar in their product recipes, providing an economical solution. It can be used in both industrial and kraft bakeries for all recipes that contain sugar. The product helps delay staling, reduces waste, and offers cost and time savings. It also prevents the outer crust from drying and hardening while maintaining the softness of the product, reducing sugar usage by 4-5% per 100 kg of flour. This product provides a more uniform internal structure and volume, as well as enhanced product color. Pulso Anti SGR is available in 4 kg buckets (2 buckets per box, 8 kg per box). The recommended dosage is 0.1% of the flour weight (50 g per 50 kg of flour). Pulso Anti SGR has a shelf life of one year when stored in a cool and dry place.