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Our expert team has developed a range of specialized enhancers for baking, pizza-making, and pastry, designed to further enhance the performance of flour in bread, pizza, and desserts.
Improvers and Yeasts
FragranzaSol is a powdered natural yeast with an integrated improver. This product enhances the flavor of bread, giving it a pleasantly aromatic profile while ensuring excellent volume and well-developed alveolation.
It speeds up production by eliminating the need for biga and preferments, does not require additional brewer’s yeast, and improves the shelf life of the final product.
Improvers and Yeasts
SoleSoft is ideal for pastries and leavened baked goods, providing increased softness and extended shelf life.
It is recommended at up to 1% of the flour weight for soft breads and 1% of the dough weight for sweet products such as Panettone, Pandoro, and other leavened pastries.
Improvers and Yeasts
NaturSol is a powdered natural yeast with a pastry aroma, specifically designed for use with DolceSol Paste Lievitate.
It enhances fermentation and flavor, with recommended dosages ranging from 5% to 20%, depending on the recipe. When used in Panettone production, it is best combined with DolceSol at 10% of the flour weight.
Improvers and Yeasts
Lievisol is a concentrated dried natural yeast powder, perfect for bread-making applications.
The suggested dosage ranges from 1% to 4% of the flour weight, providing consistent fermentation and improving dough handling.
Improvers and Yeasts
Emulsol is an improver containing E472, ideal for bread production in proofing chambers.
It stabilizes the dough, ensuring optimal rise and texture. The recommended dosage is 2% of the flour weight.
Improvers and Yeasts
Clearsol is an enzyme-based improver designed to enhance dough stability and increase bread volume.
It optimizes fermentation and ensures better texture, with a recommended usage of 1% of the flour weight.
