20 KG Kraft Bag / 0.1 – 0.3% Usage

Our deactivated yeast, Glutazyme D, improves flexibility in doughs that are prepared especially with high quality flours that have strong gluten structures. The dough develops quicker, and can be shaped and spread easier with Glutazyme D. It also prevents problems such as shrinking, tearing and breaking which occur while shaping the dough by softening. In addition, it gives dough the ability to spread further.