A superior improver for laminated and non-laminated sweet doughs. Croissant, Danish Pastry, Brioche, Buns, etc. A unique improver for high fat and high sugar doughs. Strengthens Pasta sheets making the dough more robust and easy to handle. Improves biscuit doughs, especially laminated cracker varieties. Excellence for French style Viennoiserie. Helps maintain good shape, structure and consistency. Promotes good crust and colour.