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Artisan
Encapsulated enzyme solutions for artisan bread applications — baguettes, ciabatta, batard, focaccia, and sourdough — reducing fermentation time while achieving traditional open crumb texture and characteristics.
Do-Artisan Classic
An enzyme based multi-purpose conditioner for use in artisan style breads. Designed to reduce fermentation time while still achieving the traditional artisan crumb texture and characteristics. The Do-Artisan Classic offers an Ascorbic Acid free option for clean-label, artisan style bread.
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