Български
TEHRA, IREKS ... and the BREAD
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Improvers

The improvers are mixtures of enzymes, emulsifiers, dry gluten and other food additives such as malt flour, dry sourdoughs, milk in powder form, mineral salts, vitamins, etc. Their purpose is to compensate weak flour parameters of the flours from wheat, rye and other grain cultures as well as improve their baking quality. In this way they achieve positive effect on the quality of the finished products as better volume, color and crumb softness, longer freshness, intensive color of crust and others. Improvers can be used to increase the nutritional value of bread and bakery products by enrichment with proteins, minerals and vitamins.