Functional Improvers

We are fully aware of the fact that for every specific need, there is a specific and unique solution. In parallel relationship with the developments in the bread and bakery products production technologies, we offer functional improvers to match the specific expectations of our customers.

With our brand Pulso, we hereby present a wide series of functional improvers specially formulated to address needs as diverse as: achieving high end-product quality in frozen dough processes (related with the production of pizzas, croissants, savory buns, bagels, baguettes, rolls, ciabatta, etc.), eliminating the blisterings and providing high volume in delayed and controlled fermentation techniques, ensuring softness in hamburger and sandwich buns, and rendering elasticity to dough in such products as pizzas.