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 2000
NATURAL HIGH-POTENTIAL IMPROVER
ACTIV BEN
MULTIPURPOSE NATURAL ADJUVANT WITHOUT MALT OR ASCORBIC ACID
ACTIV BIO
HIGH DIASTATIC POWER ORGANIC NATURAL ADJUVANT
ACTIV BLÙ
MULTIPURPOSE NATURAL ADJUVANT
ACTIV PLUS
NATURAL ADJUVANT WITH BALANCING ACTION
ACTIV POWER
NATURAL ADJUVANT WITH HIGH DIASTATIC POWER
ACTIV PREMIUM
STANDARD NATURAL ADJUVANT
ACTIV WINNER
MULTIPURPOSE NATURAL ADJUVANT
ACTIV ZOOM
MULTIPURPOSE NATURAL ADJUVANT WITHOUT MALT
MIGLIORPAN 20
LIPID-BASED BREAD IMPROVER WITH LARD DISPERSED USING THERMOSPRAY PLUS TECHNOLOGY
MULTI FROST
UNIVERSAL IMPROVER FOR RETARDER PROOFING AND FREEZING
MULTI LECITHIN
UNIVERSAL IMPROVER WITH LECITHIN (GMO-FREE)
MULTI PROJET
UNIVERSAL MULTIPURPOSE IMPROVER
MULTI SINERGY
UNIVERSAL IMPROVER WITH BALANCING ACTION
MULTI TECH
UNIVERSAL MULTIPURPOSE IMPROVER
NO PROBLEM
SUPERIOR IMPROVER FOR LONG FERMENTATION
NO PROBLEM FRIO
SUPERIOR IMPROVER FOR RETARDER-PROOFING
NO PROBLEM FROST
SUPERIOR IMPROVER FOR FREEZING
NO PROBLEM LECITHIN
SUPERIOR IMPROVER WITH LECITHIN (GMO-FREE)
NO PROBLEM MILKAM
SUPERIOR IMPROVER FOR MILK BREAD