Bread Improver 50 Gr For 100 Kg Flour combines bakery ingredients with enzymes to improve bread’s volume, homogeneous structure, crust, and crispiness.

Ingredients: Wheat Flour 25-30 %, Soy Flour 25-30 %, Calcium Carbonate 40-45 %, Ascorbic acid 5-6 %, Enzymes: Lipase 0,5-0,7 %, Fungal Alpha-Amylase 0,9-1,1 %, Hemicellulase 0,3-0,4 %

Origin: Turkey

Form: Powder

Application: Bakery (Bread)

Packing: 2 Kg pails x 4=8 Kg box & 50 gr sachets in a box & 10-20 kg kraft bags