Bread improvers are blends which consist of enzymes, ascorbic acid, soy & malt flours, emulsifiers.
They are created based on customer demands and bread types.
Bread improvers are balanced combinations of baking ingredients and enzymes. They boost dough enhancer and reinforce tolerance during the different manufacturing stages. They enable bakers to prepare quality, standardized end products.
- Bread improvers can also act on the following properties of dough:
- Rheological properties: by increasing the dough’s handling, strength or extensibility,
- Fermentation properties: by optimizing the yeast’s action through stabilized fermentation and increased gas retention capacity.
M-15 LONG SHELF LIFE BREAD IMPROVER
It is possible to extend the shelf-life and softness of your bread with Mirpain special blend, M 15.