Suitable for All Baked Goods
 Higher loaf Volume
Reduced dough stickiness due to the surface drying effect of hydrogen peroxide
 Superior oven spring and gas retention
 Improved crum structure (More even and tighter)
 Increased tolerance to over proofing and gas bubble coalescence due to unexpected line stoppages
 Reduced use of Vital Wheat Gluten
 Slightly increased water absorption