NATURPAN PLUS - natural improver based on sour dough obtained by natural fermentation and enzymes (3% - 5%)
NATURPAN C PLUS - natural improver with sour dough obtained by natural fermentation, enzymes and E300 (3% - 5%)
NATURPAN PLUS and NATURPAN C PLUS, as well as performing the improving role of traditional natural improvers, convey all the typical characteristics of bread produced with long fermentation times to the finished products, thanks to their high content of sour dough for natural fermentation. NATURPAN PLUS and NATURPAN C PLUS can be used in the production of bread, pizzas, focaccias, breadsticks and leavened confectionery(croissants, doughnuts etc.). NATURPAN C PLUS differs from NATURPAN PLUS in that it contains ascorbic acid (vitamin C).
NATURPAN PLUS and NATURPAN C PLUS do not need to be included among the ingredients on the product label,and lead to the following benefits: