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baybaker inovia BAYBAKER INOVIA

   Agents in the composition of INOVIA enhance the functionality of gluten through increasing the capacity of film forming and emulsifying, which gluten has naturally.

   As a natural consequence, it enhances the quality of gluten whereas the quantity of gluten is constant. As a results of the boosted hydrophilic power (polar groups density) and increased HLB value (hydrophilic – lipophilic balance) the ability of CO2 retention of bread increases and consequently more volume bread is obtained.

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