For frozen doughs.

Maximum dough tolerance, no discolouring of the finishedproduct, expecially recommended for bake-off doughs.

Type of bread improver: powder.

Standard recipe

10.000 g flour
180 g salt
300 g fresh yeast*
5400 g water
200 g Nordix Super New

*) Or instant yeast 1/3 of fresh yeast.

Maximum dough tolerance, no discoloring of the finished product, especially recommended for bake-off doughs.