AKO S.A.

It is a dry enzymatic preparation intended for production of wheat, mixed-type, semi-confectionery and yeast-raised confectionery bread. It is added in the amount of 0.1-0.2% in relation to the total flour mass after its prior dissolving in water. By using AKO-E you achieve an increase in volume, an improvement of the crumb texture and appearance and, in particular, of its crust as well as extension of the freshness date by 2-3 days.