Bread improvers

Improvers are mixtures of functional ingredients such as emulsifiers, enzymes, acidifiers and fillers intended to improve the quality and validity dates of bakery products.

Use in baking improvers enables providing a number of technological advantages:

ensure stable quality bakery products from flour of poor baking properties;
accelerates the fermentation process;
ensure enhancing the formability of the gas, respectively, increases and improves the crumb structure of the bread volume.
improves the taste and flavor of the products, bread crust gives a more intense color and luster;
reduces dependence final result of deviations in quality flour additional raw materials and technological process parameters;
creates resistance to freezing products;
finished products increases efficiency by increasing hygroscopicity dough;
finished product stays fresh

Considering local raw materials, we have developed a range of bread improvers for pastry, bread toast, and the rye dough for pastry and cake, frozen bread and system protection from potato disease and mold.

Broad assortment improvers own production gives our customers the following advantages:

choose improvers depending on flour quality indicators, which help improve the quality of the finished product;
to intensify the process, introduce technology accelerated the preparation of bread;
to form some dough rheological properties, to enhance gas retention properties of the dough, the dough to give visco-elastic properties of plastic, to reduce the adhesion of the articles of the dough;
improve the quality of bakery products in wide assortment – buns, pastry products with or without yeast and frozen products made from blanks;
to expand the range of products manufactured according to customer requirements increase;
to improve the properties of the yeast biotechnology;
to stabilize the processing quality bread flour with baking qualities unstable;
to slow down the aging process and to prevent microbiological deterioration of bakery products .;

Bakery improvers range of own manufacture:

Group	Assortment	Name
Baking mixes	Mixes for cakes and buns	Cake «Orange» Cake “Vanilla”
	Mixes for cakes	Fruit cake “fruit” Mixes for cakes Barni Mixes for desserts Tortoni Muffin Muffin “chocolate”
	Mixes for biscuits COOKIES	cookies Cookies «Chocolate» Cookies Frutti “fruit”
	Mixtures of cereals and pulses; Mixtures of sunflower seeds, sesame seeds, oatmeal, carrots and onions.	grain Mix Rye bread mixture Bavaria Mix Mix for bread pastry malt Mix
liquid improvers	Improver for making sponge cake and cakes	Cake gel “Soft” Cake gel “Fresh”
liquid improvers	Invert syrup flavored with variety	invert syrup Invert syrup “honey flavored” Invert syrup “flavored condensed milk» Invert syrup “flavored coconut» Invert syrup «vanilla»
improvers	universal improver Improver for increased durability, higher volume and ensure softness Toast bread improver	ECONOMICAL SOFT ECONOMY EXTRA TOST
	Improver lavash, tortilla	LAVASH
	Improver for frozen dough	frozen dough
	Improver for rye bread	SECARA 60/40 SECARA EXTRA – 100%
	Improver for buns	buns
	Universal improver biscuit	WAFERS – FINE
	Mixture for preventing mildew and potato disease	Fruit cake “fruit”

You can also check our catalog compartment bakery improvers.

For additional information, do not hesitate to contact us.

Bread improvers

Bakery improvers range of own manufacture:

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