FAQ

Can I use S500 in other technologies than the direct method?

Does this mean that S500 not only works during the process?

I read in a book that in baking you have the ideal situation and the real situation. What do they mean with this?

Is it true that S500 provides a better oven jump?

Is S500 the only product in the range or does it have brothers and sisters?

On which parameters does S500 work In crusty items?

S500 can also be used in short freezing processes. What do you consider by this?

S500 is a versatile improver. What does it mean concretely?

What is the function of the wheat flour in S500?