The specialized DA-IM-PP-00 Puff Pastry Improver is formulated to optimize dough performance during
sheeting, butter incorporation, and lamination. It provides a balanced combination of extensibility, elasticity,
and mechanical tolerance, helping reduce sticking, tearing, and dough shrinkage while facilitating smooth and
consistent lamination. It promotes the formation of uniform, stable layers, contributing to improved volume,
flakiness, crispness, and layered structure in the finished puff pastry.
