Universal bread improver
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A versatile blend that ensures and stabilizes the quality of finished products, improves their consumer properties and increases shelf life.

Improves rheological performance and water absorption capacity of dough, gives better mold resistance to dough pieces, increases specific volume and yield of products.

It is used for all types of rye-wheat and wheat bread, for the production of bakery, muffins and puffs. Also suitable for the production of frozen bakery products.