Lecifree-E is a bread improver for baking without emulsifiers which gives the end product a cleaner index. Furthermore, Lecifree-E does not contain any ingredients derived from palm.
The bread improver is based on enzymes and ascorbic acid which reinforces the gluten quality of the dough and gives it a more durable structure. This means that the dough becomes more flexible, process durable and gains a better volume. The result is an evenly porous, soft and stable crust.
Suitable for all kind of yeast doughs, such as light and dark bread, brioches, croissants and sweet doughs.