Arofrost is a bread improver developed for doughs that are to be refrigerated or frozen for later baking. Also gives freshly baked bread a first-class volume and stops the dough from drying out.
Arofrost promotes doughs that are soft and elastic with good handling qualities. The product’s components ensure a stable crumb structure by strengthening the gluten which enhances the retainment of carbon dioxide produced by yeast. The finished product will have a soft, even-textured crumb combined with a fresh-keeping quality and superb volume.
The product is ideally suited for all yeast-raised products and refrigerated or frozen doughs.