Specialist product
2-in-1: yeast and dough improver in one.
A single product combining instant dry yeast with a standardised enzyme-based dough improver — developed for bakeries working with weaker or inconsistent flour.
Why it exists
One dosing step instead of two.
In many export markets flour quality varies between deliveries, and bakeries either accept the variation or add a separate improver. 2-in-1 folds the improver into the yeast: one product, one dosing step, and a more predictable result from variable wheat.
Weaker flourVolume & softnessSingle dosing step500 g
What the improver contributes.
A standardised enzyme preparation of microbial origin, combined with ascorbic acid.
EnzymesHemicellulase, fungal alpha-amylase, pentosanase, lipase, glucose oxidase
Acidity regulatorAscorbic acid (E330)
AppearanceYellowish-brownish powder
EffectImproves volume, crumb structure, softness and general appearance
Weak wheatAscorbic acid addresses problems arising from weak wheat
PurityMeets FAO/WHO JECFA and Food Chemical Codex recommendations
Dosage is set on the recommendation of the technical team for your flour and process; no standard dosage is published.
Technical specification.
Norm and typical result, from the producer's certificate of quality.
| Parameter | Norm | Typical result |
|---|---|---|
| Appearance | Granule form, fine grains, powder | Granule form, fine grains |
| Dispersibility | 100 | 100 |
| Colour | Clear yellow or clear brown | Clear yellow |
| Smell & taste | Typical for dry yeast, no foreign odour | Conforms |
| Humidity | ≤ 8% | 4% |
| Lift (dough to 70 mm) | ≤ 70 minutes | 40 minutes |
| Food additive (sorbitan) | 1.0 | 1.0 |
| Coliform bacteria (0.0001 g) | Not allowed | Not detected |
| Pathogens incl. Salmonella (25 g) | Not allowed | Not detected |
| Moulds | ≤ 100 CFU/g | Not detected |
| Wild yeast | ≤ 100 /g | 0 |
| Shelf life | 24 months | — |
| Unit weight | 500 g | — |
Availability. 2-in-1 supply is confirmed per enquiry against the current producer. Ask for a batch-traceable sample before committing volume — see the sample protocol.
Start with the destination
Test 2-in-1 against your flour.
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