bread improver

Flour and bread improvers are ingredients added to enhance the quality of flour and improve the characteristics of dough and bread during the baking process. These substances typically include enzymes, acids, proteins, and minerals, which strengthen the wheat structure, accelerate fermentation, retain moisture, and increase the volume of bread, leading to improved texture, flavor, and shelf life. Improvers are commonly used to produce fluffy, soft, and high-quality bread and can provide features such as increased tenderness, a more attractive golden color, and longer-lasting freshness. These ingredients are widely used in bakeries for producing various types of bread, such as French bread, Barbari, Sangak, as well as cakes and pastries.