AB Mauri Best Vital G Advance Enhanced Enzyme Gluten Dough Improver, 40 Pound.

AB Mauri Dough Improver Dough Improver Dough improver Designed to optimize dough Modifies the gluten structure of dough Optimizes carbon dioxide retention 40 lb. (18.14 kg) total weight The AB Mauri Best Vital G Advance Enhanced Enzyme Gluten Dough Improver helps make tasty bread loaves. This dough improver modifies the gluten structure of dough. It is useful in the retention of carbon dioxide produced by yeast or chemical leaveners. Available in a 40-pound bulk case, the AB Mauri dough improver will be ideal for bakeries, cafes, and restaurants. AB Mauri Bakery Ingredients Dough Improvers are designed to optimize the dough. Dough Improvers are as essential to the bread-making process as yeast, flour, salt and water. Dough Improvers modify the gluten structure of the dough, so that the carbon dioxide (produced by yeast or chemical leaverers) retention is optimized. This results in an attractive loaf of bread.