Asso is a non-emulsifier enhancer. This “biological” enhancer, suitable for all types of bread, performs its functions through amylitolic enzymatic activities of remarkable effectiveness. Volume, flavor, flour, stability of the dough, these are the advantages obtainable by using it.
Asso is ideal for direct mixing or with fresh yeast mothers. In case of use in combination with emulsifiers, for organoleptic reasons as well as naturalness, lecithin is preferable.
Wheat flour, type “0”, Malted wheat flour, Flour processing agents: enzymes, E300 – l-ascorbic acid.