AKO S.A.

It is a dry emulsifying and enzymatic improver intended for production of wheat and mixed-type bread. It is added in the amount of 0.3-0.7%  in relation to the total flour mass. It improves the quality of bread by increasing its volume, improving its crumb texture and appearance as well as extending its freshness date by 2-3 days. The Super-AKO additive facilitates the technological process.