Improvers for bread: the main types, advantages

             Modern bread improvers are complex additives with a balanced, safe composition for health, the use of which can improve the quality characteristics of bakery products, effectively regulate the technological process depending on the desired result.

            What improving additives will be used in bakeries?

            Many consumers, having seen enough of the television horror stories with former bakery technologists in the lead role, are still wary of improvers as part of a strategic product. In fact, negative reviews increasingly concern chemical compounds: calcium bromate, potassium bromate, azodicarbonamide, etc. With daily direct contact with such improvers, bakers often had allergic reactions.

            Today in the baking industry complex additives are used with a minimum amount of non-food components. All bread improvers on the Ukrainian market can be divided into two large groups:

1.Oxidizing agents. Promote accelerated ripening of flour with highly tensile gluten, provide a whitening effect.
2.Reducing agents. They increase the extensibility of gluten, give bulkiness and porosity to baking.

          Advantages of introducing improvers into baking mixes

          The use of high-quality improving additives allows you to:

• Ensure a consistently high quality baking, including when using flour with low baking properties.
• To speed up the technological process (dispense with fermentation, abandon prolonged curing).
• To expand the product range without serious time, financial costs.

         The company "Alfa-Khlib" offers a universal improver for bread with excellent value for money. To learn more about goods for the food industry from a Ukrainian manufacturer, contact the representative of our company in a convenient way!