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