Pulso Control 

The problem of blistering on the crust of the bread, loss of volume and problems related with  burst are situations that are frequently encountered, especially in controlled fermentations (at low temperatures) and long fermentations (which last through the night). The Pulso Control is a specially designed to prohibit the negative effects of controlled and long fermentations. It enhances the tolerance in the latest fermentation and gives tolerance  to dough.