Bakery improvers

BREAD AND BAKERY IMPROVERS

– Bakery improvers of PANTELEI TOSHEV make it easier for the manufacturer to solve the set tasks and level out differences in the quality of raw materials, improving the stability of the dough during the production of bread.

The use of improvers in the bakery industry provides a number of technological advantages:
• guarantees stable quality of bakery products from flour with low baking properties;
• accelerates the fermentation process;
• provides intensification of the gas-forming ability and, as a result, increases the volume and improves the structure of the crumb;
• improves the taste and aroma of products, gives a more intense color to the crust and gloss;
• reduces the dependence of the final result on deviations in the quality of flour, additional raw materials and process parameters;
• creates resistance of products to a deep freezing;
• increases the yield of finished products by increasing the hygroscopicity of the dough;
• preserves the freshness of finished products.
• more water is used to make the dough, but it does not increase the moisture content in the middle of the bread, as the water is predominantly bound;
• dough fermentation is more intensive, more even, fermentation time may be reduced;
• it is processed easier, does not stick to working bodies of the equipment.

* IMPROVER can also be used for the production of all types of yeast flour products that do not contain a lot of sugar and fat.

Application: added during dough kneading, by direct
flour dosage.

Does not contain GMOs

The product and its components are in accordance with the Legislation of the European Parliament and of the Council of the EU in the field of food quality.

ISO standard
Packing: Paper multilayer bag 25 kg.
Shelf life: 10-18 months.