The quality of water plays as well an important role in bakeries in the production of bread dough. The following results can be achieved by using Mam Nature ® Water:
- 2 – 3 % more water (Dough yield)
- 20% time savings for intensive kneading
- Dough is stuptierr, dryer, more plastic and finer
- Gas holding capacity is bigger
- Piece fermentation with more fermentation tolerance (time tolerance)
- Bread: more volume, finer to eat, finer crumb structure
Contact us to discuss your application case in detail.
