Fungamyl® Super MA improves dough tolerance, machinability and handling. It gives more uniform crumb structure and softness.
Good dough machinability and handling
Even after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production.
Improved product volume, crumb structure and appearance
This product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.
Fungamyl® Super MA improves dough condition. It gives your finished products improved oven spring, leading to higher volume.
All our products for dough conditioning
Enzymes play a key role in improving dough machinability and dough-handling properties.
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