Fazer LOFO™ improver

Product description

Fazer’s world-class innovation gives FODMAP sensitive people access to bakery products with less fructan in their diet. Fazer Research has discovered fructanase, an enzyme with unique features, and developed it into Fazer LOFO™ improver. This innovation breaks down the fructan of wheat and rye to more easily digestible units during baking process. These smaller units are often gentler to the stomach. The origin of this enzyme is the sourdough of Fazer’s first lower-FODMAP rye bread and its specific lactobacilli. Fazer LOFO™ has proven to easily decrease the fructan content by more than 50 % compared to reference products in straight-dough baking processes. Fazer LOFO™ improver is suitable for different types of bread and does not change the taste or other key properties of a final product. It is as easy to use as any bread improver, just add 1–3 % of flour weight to the recipe and bake your bread as you are used to.
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Categories Enzyme Preparations
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Fazer LOFO™ improver

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