How it Works

Booster® works by strengthening the gluten network in the dough, which results in better gas retention, improved volume, and a finer crumb structure. It also helps to retain moisture, extending the shelf life of your baked products.

Key Functions

High Water Absorption Capacity

Enhances dough’s water absorption by 4x, increasing yield and making the baking process more efficient and cost-effective.

Freshness Enhancer

Keeps your bread fresh for longer by retaining moisture and delaying staling

Improves Texture

Creates a crispier crust and a softer, more uniform crumb for a perfect bite every time

Enzymes Blend

Enzymes Blend sets a new standard for gluten strengthening, improving dough stability, handling, extensibility, and gas retention. It enhances bread volume, appearance, and crumb structure. Additionally, it reduces the need for emulsifiers, optimizing efficiency and product quality, making Booster® essential for consistent premium results in bread baking.

Improves Dough Strength

Booster® improves dough tolerance and stability throughout the process– from mixing, shaping, proofing, and baking. Resulting in greater volume, better crumb texture, and superior crust.

Increases Volume

Helps the dough rise higher, resulting in lighter and fluffier bread with a better crumb structure

Enhances Flavor and Aroma

Enhances natural flavors and aroma for a better eating experience