Levvon developped “Bromaless” as a chemical oxidant to replace the bromate. Bromaless is a baking mix enzymes, serving as a natural oxidizing system by cross-linking the protein network by creation of additional disulphur links. Breads made with this enzyme have an increased dough elasticity and show increased fermentation tolerance. In particular, breads with a surface cut, such as French baguettes or German rolls, show a nice burst and open cut when baked with this enzyme.
- Safe for Human consumption.
- Replace bromate.
- Increase dough elasticity and fermentation tolerance.
- Provides nice burst and open cut when baked with Bromaless.
- Works with any type of bread improver.
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