Voltem® is a non-hydrogenated emulsifier/softener for yeast raised doughs.
- Increased volume.
- Improved crumb texture/colour.
- Enhanced shelf life.
- Protein conditioning – Improves fermentation control. Therefore, making the dough silky soft, easy to handle and imparts greater tolerance.
When Voltem® is used in no time doughs, an improver should be added at the recommended usage rate, for which we recommend Lecitem® 2000.