Bakesure BakeFreeze Croissant Improver

BakeFreeze Croissant® Improver’s new blend greatly enhances the quality of your croissants. Suitable for frozen, pre-proved frozen, par baked and standard croissants.
 
BakeFreeze Croissant® has an exclusive emulsifier hydrocolloid system that helps the distribution of fat, ultimately improving layering.
 
Benefits:
On defrosting the croissant, the volume is substantially improved and further improves if croissants are frozen for longer than 90 days.
The blend improves extensibility without increasing stickiness and makes the dough smoother and more stable.
Improved flakiness.
The improvement is preserved on freezing.
Compared to normal formulations, BakeFreeze Croissant® may be ruptured by ice crystal growth during frozen storage. BakeFreeze Croissant® strengthens the layers of the croissant, enabling a better rise.
 
Improved flakiness means your croissants become less soggy should they be filled.
 
Applications:
Flour mills
Industrial bakeries
Premix manufacturers
Retail bakeries and confectionaries
Artisan bakeries and confectionaries