Just curious if anyone uses this in their dough? I believe it is supposed to help in the elasticity of the dough and possibly prolong the life of the dough. I may have misunderstood my sales rep, but the thing that stuck out to me was that it helps speed up the fermentation process. I own a small pizzeria, so speeding up the fermentation process would benefit me tremendously on those days that we get hit with a big rush and have to use "emergency dough".
