An all-purpose improver formulated with the latest patent-pending enzyme technologies; providing outstanding dough tolerance, freshness, and volume. Highly versatile as it works for all types of bread applications and in all bakery conditions. Created with out strong vertical integration and in-house production of enzymes and emulsifiers.
The bread improver can enhanced the gluten network structure, which makes the dough stable during stirring process and difficult to over stir. In the fermentation process, this bread structure is easy to maintain the gas. Therefore, it can keep the best bread quality under different conditions.
Bread improvers may be classified as: Minerals improvers, which are mainly added by the miller. Enriching agents, mainly added by the baker, and Yeast foods which come under 1 and 2. Mineral Improvers The most important minerals that are added to bread is sodium chloride, i.e. common salt.
Use a dough improver mix that includes ingredients such as Calcium Proportionate or similar. Wrap the bread in a tightly sealed bag to retain moisture. A combination of these methods. Storing soft bread in a sealed bag will keep the softness of the bread preserved for much longer.
Bread: - to increase water absorption capacity of flour, overall quality of bread with special reference to softness, 4-5% extra yield on addition of 0.5% guar gum Fiber
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types of bread improver
