Our bakery improvers strengthen the gluten network, enhance gas retention during proofing, and significantly retard staling. They provide industrial bakeries with the mechanical tolerance needed for high-speed automated production.
Bakery Improver
Advanced enzyme and emulsifier formulations to optimize dough rheology and extend softness.
related
Puff Pastry Dough Improver
Suitable for puff pastry, tongue pastry, napoleon, and similar items
Pirozhki Dough Improver
Suitable for fresh or semi-prepared frozen pirashki, fried and oven-baked types
Fermented Laminated Pastry Improver
Suitable for various fermented laminated breads and pastries
Multi-Purpose Bakery Improver
Suitable for a wide range of high-volume and semi-high volume bakery products
