date:Oct 10, 2018
etween the gluten, thereby giving a better production with a drier dough and therefore no stickiness issue.
The price of ascorbic acid is still rising, says Lee Lai See, Food Enzyme Business Director for ASPAC. As many ASEAN manufacturers buy ascorbic acid from China, an increasing number of customers are switching to a GRINDAMYL SUREBake product fully or partially to buffer their cost. By using GRINDAMYL SUREBake, bakers will be able to reduce their production cost while maintaining the dough