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.
The recommended dose is 0.5% of the weight of the flour. (0.5 kg of the product for 100 kg of flour.)
Bag of 20 kg made out of kraft paper.
Keep the product in a cool and dry place.
Please click here to view or download the datasheet.
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