H. K. GROUP
BREAD IMPROVER

BREAD IMPROVER

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  A  D  V  A  N  T  A  G  E  S  &   B  E  N  E  F  I  T  S

èVOLUME INCREASES

èPROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.

èINCREASES FERMENTATION TOLERANCE.

èINCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHING.

èINCREASES FLOUR STABILITY, FLOUR CORRECTION.

èEMULSIFIER REPLACEMENT / DATEM REPLACEMENT.

èSTALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.

èIMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.

èSPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGTH, IF REQUIRED.

èIMPROVEMENT IN CRUST COLOUR.

èINCREASES OVEN SPRING RESULTING IN GREATER VOLUME.

èINCREASES CRISPINESS IN BISCUIT PRODUCTS.

èIMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.

èIMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN

     SPRINGS.

èINCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKERY PRODUCTS

èIMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.

  USE OF ENZYMES IN BAKERY TO IMPROVE QUALITY OF

1.       

v  BREAD ( PAV / SWEET BREAD / BUNS)

v  CAKES (SOFT CAKE / PASTERIES / BUTTER CAKE)

v  BISCUITS (CREAM / FLAVOURED, CRISPY / KHARI / SALTY TYPE BISCUITS)

             PARATHA / CHAPATI / NAN / ROTI ETC.