Bakels Relax is a concentrated dough relaxer based on synthetic L-Cysteine.
- Providing a solution where poor extensibility is an issue – acting as a reducing agent on the gluten network.
- Bakels Relax allows for a softer dough, therefore means moulding can be carried out without pressure. Resulting in greater gas retention and a more open textured product.
- Scrap dough can be added back to fresh dough at a recommended level of approximately 2% of total dough weight to reduce wastage.