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Combat the Challenges of New-Season Flour

Combat the Challenges of New-Season Flour

Each year, between December and January, new-season flour arrives at bakeries across the country and, as a result, bakers have to contend with variable product performance and quality.

Bakels has developed a clean label solution to this problem. CL Strong is an enzymic gluten strengthener that, when added to bread dough formulations, restores protein strength resulting in increased product volume.

CL Strong eliminates the dough weakness and product performance issues that can accompany new season wheat. For more information contact your local Bakels representative.


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