Arofrost is a bread improver developed for doughs that are to be refrigerated or frozen for baking later. Also gives freshly baked bread a first-class volume and stops the dough from drying out. Arofrost promotes doughs that are soft and elastic with good handling qualities. The product’s components ensure a stable crumb structure by strengthening the gluten, which enhances the retainment of the carbon dioxide produced by yeast. The finished product will have a soft, even-textured crumb combined with a fresh-keeping quality and superb volume. The product is ideally suited for all yeastraised products and refrigerated or frozen doughs.