Bread improver is specifically developed for various bread types.
These are balanced combinations of baking ingredients and enzymes. They boost dough enhancer and reinforce tolerance during the different 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.
