Better doughs with MAJA flake ice
MAJA flake ice is ideally suited for the production of baked goods and for all knead-intensive doughs. The ice allows the gluten structure to develop optimally. Gas retention capacity increases and makes for an attractive volume of the pastry. Depending on the recipe, MAJA flake ice replaces between 10 and 40 % of the water needed. The ice at approximately -7 degrees C disperses evenly, cools the dough quickly and completely and not just from the outside.