â??Features of LT-3â??
â?¡ high fermentation power from low sugar to high sugar (5 to 25% containing sugar)ï?? and can be used in a wide range from bread to confectionery bread.
â?¡ is suppressed at low temperaturesï?? making it easier to manage the process of doughs that require pastry-like retardation.
â?¡ has the suitability of a frozen doughï?? and it is finished in a bread with a sense of volume.