Highlights

• It has a longer shelf life and can be stored at room temperature for up to a year.
• It dissolves faster and more evenly in the dough, reducing the mixing time and improving the texture and volume of the bread.
• It is more resistant to high temperatures and low pH levels, making it suitable for a variety of recipes and baking methods.
• It has a lower water content and does not affect the hydration of the dough, resulting in a more consistent and predictable outcome.

Key Attributes

Shipment Information