ABM Negative W (2390)
ABM Negative W (2390) is a dough improver designed to optimize the dough and is an essential ingredient to the bread-making process. It modifies the gluten structure of the dough, so that the carbon dioxide (produced by yeast or chemical leaveners) retention is optimized.
|Attachment File||Download Link|
|Technical Data Sheet||N_A.pdf|
|Lead Time To Ship||15days|