Dough improvement

Degrading the fats found in the different doughs, it improves the emulsion and generates more united and softer doughs.

Lipase can be introduced into light, fat-laden or fermentable doughs. By degrading the structure of the fats present in flour, eggs, butter or other common ingredients in doughs, whether sweet or savory, a greater emulsifying capacity of their fatty part is developed, achieving more united, linked and softer doughs

On the other hand, by applying this enzyme to fat-laden doughs, in addition to improving their texture, their aromatic profile will be modified and intense and mature flavors will be enhanced.

Sabl

Sablé is a type of dough made with flour, butter and sugar, very crispy, which can be both sweet and salty, depending on the ingredients added. By working the base butter with the lipase, we will develop a matured butter, and also the biscuit will be more united and will not crumble so easily, forming a smoother and more uniform surface.