Improvers for bread

           Manufacturers of bakery and confectionery products every day face a current problem - the unstable quality of flour with low baking properties.

           Through careful market research and consumer demand, a line of improvers has been developed to address these issues and to further improve the structural and mechanical properties of dough and dough blanks.

           Carefully selected composition of the improver will help control the production process, improve quality and extend the shelf life of finished products.