Special products for yeast-raised baked goods

4440 Aro 2000
Liquid bread improver for sweet doughs and Danish pastry. Improves volume and softness and lends a beautiful colour.

4405 Arofrost
Powdered bread improver that is mainly intended for refrigerated or frozen doughs, but also improves freshly mixed dough. Makes the dough pliable and more tolerant to handling. Improves volume and gives a soft and stable crumb with an even uniform texture.

4497 Eggin 200 L
Glazing agent for sweet dough, puff pastry, croissants, cookies etc. Replaces brushing with egg. Powdered product that is mixed with water and brushed or sprayed onto the baked goods before baking.Especially developed to disperse easily also in calciferous water.

4337 Arozyme 377
Enzyme blend, mainly developed to complement and enhance the performance of Arosoft Alpha in all kinds of yeast-raised goods. Improves volume and gives a uniform, soft and fine crumb. Extends the shelf life of the end product.To avoid any risk of off-flavours, it is not recommendable to apply this product in formulas that contain dairy fats or other types of fats containing short-chained fatty acids.