Trehalox is commonly used in frozen goods to increase moisture retention, reduce chewiness and hardness and increases yeast viability. As a result it provides anti-staling properties in frozen dough products.
FROZEN DOUGH
0.8g/kg Trehalox is added into frozen dough which can slow down the freezing rate and produce a better quality bread.
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*