Do-Puff Pastry
Do-Puff Pastry IB50 is an enzyme-based performance-block that enhances the volume of Puff Pastry when using a high(er) amount of scrap/rework. Do-Puff Pastry IB50 can also be used as an add-on for croissants and Danish pastry to achieve a better proof stability and bigger volume.
Designed to Reduce Waste, Maintain
Consistency, and Improve Efficiency
in Puff Pastry Production
BENEFITS
Significantly increases the level of waste dough reused.
Maintain consistency of shape and volume of final baked product with waste dough added back to the line.
Adding Do-Pastry increases dough volume by up to 28%
Adding Do Pastry maintains final baked product volume with increased waste dough addition.
Increases efficiency with lower usage levels (0.05%)
Open up warehouse space and reduce:
Handling
Inventory
Carrying costsDesigned specifically for Puff Pastry, Croissants, and Danish Pastry
Cost Effective - Highly Concentrated – Multi Purpose Solution