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.