Nigerian Bread Improver

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

CONTACT

27 (0) 83 325 2499

FOLLOW US ON

  • FacebookIcon_Gold
  • LinkedIn_Icon_Gold

©2020 by Bakesure.  Proudly created by Dimensions Digital with Wix.