* Effect on the colour of the products, darkening effect
* Effect on the taste of the product, taste like natural apple
* Improving the fermentation processes, due to its high sugar content
* Conserving effect, due to its high acidity
RECOMMENDED DOSAGE
* For dark types of bread - 1-3% of the total flour content
* For apple cake - substitutes from 10% to 25 % from the total flour content in the recipe
* For biscuits - substitutes from 10% to 15 % from the total flour content in the recipe