BREAD IMPROVERS
Baking improvers are substances added in small amounts to bread dough to enhance its technical and organoleptic properties. In particular, they improve dough fermentation and increase the volume of the baked bread.
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Common ingredients found in baking improvers, in addition to flour, include enzymes, oxidizing agents, emulsifiers, leavening agents, and anti-caking agents. They are typically categorized as *improvers* (containing emulsifiers) and *processing aids* (without emulsifiers). However, these classifications are not standardized and may vary from one manufacturer to another.
ACTIV BEN
Product Code: 1016
Bag of 15 Kg
MULTIPURPOSE NATURAL ADJUVANT WITHOUT MALT OR ASCORBIC ACID
MIGLIORPAN 20
Product Code: 1080
Bag of 15 Kg
LIPID-BASED BREAD IMPROVER WITH LARD DISPERSED USING THERMOSPRAY PLUS TECHNOLOGY
