Product Description
Wheat flour-based bread improver or additive. It improves bread-making process and bread quality, resulting in more consistent bakery products.
Main functions of a bread improver :
– Texture improvement: to obtain a more tender, aerated and homogeneous crumb, by facilitating honeycombing (formation of air bubbles in the dough).
– Improved dough tolerance: helps dough better withstand temperature variations, over-kneading and longer resting times.
– Optimization of fermentation: can act on yeast activity to promote better fermentation and therefore better bread volume.
– Regulation of crust color: can influence bread color, giving a more appetizing golden crust.
– Reinforcement of gluten structure: enables the dough to better retain fermentation gases, ensuring better development and final bread volume.
Directions for use:
Bakery (dosage of 500g to 1 kg for 100 kg of flour / 8 g to 16 g per litre of pouring water) / Reserved exclusively for making bread without adding fat in controlled fermentation).
Ingredients
Wheat flour*, emulsifier (E471), flour treatment agent (E300), enzyme (alpha-amylase, xylanase, cellulase, amyloglucosidase).
Note: enzymes cannot be used in the finished product.
Allergens: the ingredients above followed by an * are on the list of 14 allergens that must be declared.
Wheat*: cereals containing gluten.
Manufactured in a facility that also processes gluten, egg, soy, nuts, mustard, sesame and lupin.
This product contains no GMO ingredients.
The ingredients used to manufacture this product have not been treated with ionizing radiation.
Nutritional information
Tips for use and storage
‘Minimum Durability’ (MDD) date*: 270 days (i.e. 9 months).
Store in its original packaging, in a cool, dry place, temperature < 25°C (77°F).
*As of production date
Good to know
Improvers are generally highly concentrated products, and it’s important to respect indicated dosages.
Excessive quantities can alter the taste and texture of the final product.
Tips
It is important to add improver at the same time as the flour and other dry ingredients, before starting the kneading process.
Tasting advice
The improver can also delay the staling of the bread, keeping it fresher for longer.
Additional Information
Weight | 10 kg |
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