Play it Safe and Easy: Dough Processing3 Nov 2015
With the only vegetarian-grade L-cysteine based on fermentation, WACKER offers an outstanding yet economic alternative for dough producers. L-cysteine cleaves S-S-bonds in whey protein. L-cysteine improves handling properties of dough and its kneadability, it reduces kneading time and it improves manageability for industrial production processes. WACKER’s L-cysteine is manufactured using a patented production process. It is derived from purely plant-based raw materials and therefore has a non-human and non-animal origin. It is thus, certified as kosher and halal as well as TSE- and BSE-safe.
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