PROBIND TXo is a functional formulation based on the Transglutaminase enzyme which has been designed to improve the dough elasticity, volume and texture. This products also helps to improve flour with low gluten content.
PROBIND TXo is specially indicated for Bakery products such as bread, pastries, puff pastries and gluten free products.
- Improves the bread making of the low protein wheat flours and damaged wheat flour.
- Improves the functionality in gluten free flours.
- Improves the volume and texture of bread frozen dough.
- Improves the volume and texture of puff pastry frozen dough.