ANTIMUFFA
Baking Mold Inhibitor
Prevents and blocks the development of microbiological alterations. Suitable for all bakery products.
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Complementary Products
ANTIFILANTE
Antibacterial
It prevents and contrasts the phenomenon of "ropey bread" without altering the taste of the finished product.
Description
A specific product for preventing and blocking the phenomenon commonly known as "ropy bread", caused by B. mesentericus and B. subtilis bacteria. The addition of this product to the dough does not compromise the characteristics of the bread in any way, or modifies its taste.
