The Use of Oxygen Absorber in Dough Prolongs the shelf life of phyllo, which is a pastry that tends to deteriorate quickly; It delays souring, taste change and mold formation. It is seen that deterioration, mold and return problems increase in almost all pastries, especially in hot weather, as in phyllo dough. The biggest reason for this is that the ideal temperature values for mold formation are in the range of 20-30 ° C.
The use of Oxygen Absorber in Dough allows the amount of oxygen in the package to decrease to very low values and prevents the deterioration process from starting quickly. In this way, the conversion rate of the produced phyllo into sales increases and it is ensured that the consumers meet the freshness of the first time they are made.