Nutrase BG

a crucial element of baguette making is the incision just before baking and the effect thereof on loaf volume and visual appearance of the baked product. Nutrase BG is specifically developed to maximize dough stability and to minimize dough shrinking during incision and, hence, to yield baguettes with high loaf volume. Nutrase BG not only improves the baguette loaf volume, it also stimulates the formation of a desired ‘coupe de lame/gringe’