Pulso Instant is a dough improver specially developed for dough that is not fermented and is baked directly from a frozen state. This technique involves raw frozen products such as bagels, pizzas, and other baked goods being deep-frozen after the molding process, without undergoing fermentation. These products do not require fermentation before baking, and they are directly transferred from the freezer to the oven. Defrosting is optional before baking. Pulso Instant allows for quick and efficient baking, reducing labor costs and time by enabling direct baking from frozen dough. The recommended dosage is 3.5% of the flour’s weight (3.5 kg of product for 100 kg of flour). It is packaged in a 20 kg kraft paper bag for ease of storage. The shelf life is 1 year when stored in a cool, dry place.