Bread Improver 100 Gr For 50 Kg Flour is specifically developed for some bread types.

These are combinations of baking ingredients and enzymes. The product boosts dough enhancers and reinforces tolerance during various manufacturing stages. They enable bakers to prepare quality, standardized end products.

These are blends that consist of enzymes, ascorbic acid, soy & malt flours, emulsifiers.

On bread; gives a better volume, homogeneous structure, crust, and crispiness

It Ensures an easy dough process, increases dough stability, gluten elasticity, and gas-holding capacity

It Enables the baker to treat dry dough by hand or machine easily

They are created based on customer demands and bread types.

The product can also act on the following properties of dough:

Rheological properties: by increasing the dough’s handling, strength or extensibility,

Fermentation properties: by optimizing the yeast’s action through stabilized fermentation and increased gas retention capacity.

  • Using Ratio: 100 Gr For 50 Kg Flour
  • Origin: Turkey
  • Form: Powder
  • Application: Bakery (Bread)
  • Packing: 100 Gr Sachets x 50=5 kg box
  • Shelf Life: 1 year (12 Months) 
  • Storage: Keep in a Cool And Dry Place