Lecivol - better bread?

I have tried it twice. Once with regular flour, once with bread
machine flour.

It made the internal structure (texture) of the bread very uniform,
much more so that normal in my little oster bread machine.

It also made the loaf of bread last an extra day. Normally, bread
from the machine is bad within 24 hours. With the lecivol, the bread
was still decent the next morning.

All in all, pretty cool stuff.

On Jun 24, 9:38 pm, "[email hidden]" <[email hidden]>

Quoted message said:

Surfas is near one of my work places (https://www.surfasonline.com).

Whilst browsing, I hit upon a container of Bread Dough Improver,
calledLecivol.

Anyone here familiar with it? I wonder if it causes cancer in lab
rats?

All I can find is a reference to using it 1%-2% of flour weight.

I guess a bread machine with 3 cups of flour is using 144 teaspoons,
so 1/2 teaspoon oflecivolfor 1 loaf of bread in the bread machine
gets you somewhere around 1% of flour weight.

So, I think I will pull out the ol' bread machine tomorrow, and whip
up a loaf of white bread with 1/2 teaspoonlecivoland see what
happens.