Nigerian Bread Improver

Bakesures tailor-made Nigerian Bread Improver creates professional results.
 
Functionality:
Converts starch in to sugars the latter is then consumed by the bakers yeast to produce sufficient carbon dioxide necessary for dough leavening.
Converts pentosans, which favor gas retention of the dough thus improving gluten elasticity. Higher loaf volumes and improved crumb structure.
Improved Oven Spring
It maintains the texture of the fresh bread by keeping the amylose starch in its gelled state, preventing recrystalization.
 
Benefits:
Improves overall loaf
Improves Dough Development
Helps stimulate continuous Gas production by the yeast
They offer tolerance making the bakers job easier
Improved machine ability
Improved Proofing tolerance
Improved Yields
Improved shelf life
 
Applications:
Flour mills
Industrial bakeries
Premix manufacturers
Retail bakeries and confectionaries
Artisan bakeries and confectionaries