On which parameters does S500 work In crusty items?

The dough:

  • Tolerance (especially when over-mixing, over fermentation, shocks to the dough occur)
  • Dough development /strengthening
  • Improved Fermentation

The baked product:

  • Volume
  • Crust colour
  • Crumb freshness
  • Crispiness
  • Cut opening
  • Shred

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