Pulso Frost

Pulso Frost

The Pulso Frost is a dough improver specially developed for raw frozen dough and pre-fermented frozen dough. Products that are deep-freezed and pre-fermeted are to be baked only after they have been defrosted. No collapsing occurs during baking and the baking time that should be allowed for these products is the same as the baking time allowed for products that are baked straightforward. The Pulso Frost is well-suited for any kind of frozen product such as croissants, pizzas, danish pastry, bagels, and buns.

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The recommended dose is 4% of the weight of the flour(4 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 datasheet.