L-cysteine ​​is an amino acid that is used in the food industry as a flour additive, known under the code E920.

In bakery production, it acts as a “improver” or “dough regulator” with the following functions:

Softens dough: Makes it more stretchy and easier to process in machines.

Reduces kneading time: Speeds up the production process in industrial conditions.

Improves volume: Helps bread rise more and gives a fluffier texture.

Dosage: 3 - 30 g / ton

Packaging: 25 kg bag