bread improver is a blend of ingredients that activate the gluten and help produce gas which assists and improves the processes of dough kneading and fermentation. The result is a lighter loaf with better texture and keeping qualities. They are used more often in grain mixes or breads with addition of fruit, seeds or nuts to a loaf to give strength and volume.
We have created a wide range of improvers that will cater to the various needs of the baker. Our improver recommendations vary depending on the type of machinery used, type of process followed with competitive price prices.
DOSAGE 0.1 TO 0.2% ON FLOUR WEIGHT