date:Nov 02, 2012
s yeast strains work by preferentially degrading asparagine immediately on contact with other ingredients in the recipe.
However, according to Husnik, his firm's strains can achieve this without the long, extended contact times other baker's yeast strains require.
The efficiency and efficacy of our proprietary product compares favourably with other known solutions, and the application of our product within a production facility is predictable and seamless, without common side-effects associate