Improver for wheat bread based on devitalized sourdoughs: from durum wheat and wheat. It allows to obtain the expected intensity of aroma. It facilitates the shaping of dough pieces. Recommended for all bread production processes.
IMPROVER FOR WHEAT BREAD AND MIXED BREAD PRODUCED IN INDUSTRIAL CONDITIONS. Improver for kaiser rolls, Poznan buns and other wheat breads. Ensures visible cuts, maximum volume and crispy crust.
Improver for wheat and wheat-rye bread Economical to use improver for wheat and wheat-rye bread.
IMPROVER FOR BAKERY PRODUCTS FROZEN BEFORE BAKING. It prevents molding of bread and prolongs its freshness. In addition, it whitens the crumb, increases the dough tolerance during processing and fermentation, and improves the rheological properties of the dough.
Improver for wheat and mixed bakery products This improver allows for a short time of the final baking. It ensures a thin and crispy crust. It increases the tolerance of the dough both during processing and fermentation. It improves the bread volume.
Improver for wheat and mixed bread. Improver extending the freshness of wheat and mixed bread.
Improver for all types of bread Universal application for all types of bread. Guarantees volume increase, extends the freshness of the bread. Dedicated for bread and roll production lines. Recommended for direct dough handling. Economical to use.
Improver for all types of bread Extends freshness, guarantees volume increase. For rolls and bread. Recommended for production using the direct dough handling method. Economical to use.
Improver for wheat and mixed bakery products Polepszacz uniwersalny do pieczywa pszennego i mieszanego.
Helps in mechanical processing and ensures large volume and even crumb POL 164 is a baking improver intended mainly for wheat and mixed bread, including sliced and packaged bread. POL 164 significantly contributes to extending the freshness and softness of the bread. Particularly recommended for “baltonowski” type bread. The use of the POL 164 improver […]
Improver for the production of bread using DELAYED FERMENTATION technology POL 161 is a unique improver: – intended for the production of small wheat or mixed bread – is multifunctional: it can be used for the delayed/controlled fermentation process (dough cooled to 0-2 °C) or blocked (frozen dough) – it can also be used for […]
