NoriBake is easy to add during the preparation. 2.5% -3% on the flour weight. This implies simultaneously that the final product contains 80-100% of the recommended amount of iodine per 100 grams of bread
According to EFSA, you can use various health claims.
The inclusion of 5 – 8% of moisture in the dough also contributes to a longer tenderness and makes the structure more resistant to freezing. (no ice crystals).
The Umami effect that is present, causes a more intense taste perception of seeds, such as sunflower seeds, among others.