Breadmaking improvers

Breadmaking improvers allow us to optimize all characteristics of bakery products. The use of breadmaking improvers gives the baker possibility to decrease the negative effect of external factors on the quality of bakery products. The process of dough making by using improvers becomes more stable, and the quality of final-products  considerably improves. Complex breadmaking improvers are used for acceleration of the technological process, for bakery products with average and low properties (weak and strong gluten), rich fermented, small sized products, frozen semi-finished products, products from puff pastry, with a low content of sugar and fat, and even for flour adjustment on the mills.
Unique Technological Offer
  • The use of raw materials of the regional cultivation.
  • Quality control with standardized methods of research.
  • Automation of production process and logistics.
Formulations of modern complex breadmaking improvers include: improvers of oxidative action (ascorbic acid, enzyme preparation глюкозооксидаза, enzymatically active soy flour as a source of lipoxygenase, etc.); enzymes (amylase,        pentosans, protease, etc.), as well as enzymatically-active materials - malt, etc., mineral salt, emulsifiers; inhibitors of mould development and causative agents of bread potato disease; fillers (wheat flour, soy flour, etc.). Consumption of powdery complex breadmaking improvers, insoluble in water, for wheat bakery products ranges from 0.1 to 1.5% (there is even 5,0%) to flour mass, soluble in water - from 0.01 to 0.1 %, acidifiers - improvers for rye varieties - from 0.5 to 2.5 %.
The range of improvers
  • L-1
  • XXL
  • Brotmayster
  • Wiener Note
  • IBM
  • K-Soft
  • Morozko - Danish Plunder
  • Saturnus
  • SaturnusII
  • Super HT
  • Taurus
  • Padon
  • Frigomalt
  • Decolox 32
  • Emce Best
  • Emce Best RBM-1
  • Emce Best RBM-2
  • Emce Dur
  • Pastazym
  • Pastazym BCT Plus