Bread improvers are used to enhance many aspects of the bakery process and final baked products. The improved aspects of the final bread can range from a signature taste to improved crumb texture and structure, crust color and crustiness. These dough enhancers are created with a combination of principally enzymes, emulsifiers and oxidation agents . The carriers used can be either wheat flour, fat, oil or water. Bread improvers boost dough enhancer and reinforce tolerance during the different manufacturing stages. They make the work safer and simplify production, enabling bakers to prepare quality, standardized end products.

Bread improvers are used to enhance many aspects of the bakery process and final baked products. The improved aspects of the final bread can range from a signature taste to improved crumb texture and structure, crust color and crustiness. These dough enhancers are created with a combination of principally enzymes, emulsifiers and oxidation agents . The carriers used can be either wheat flour, fat, oil or water. Bread improvers boost dough enhancer and reinforce tolerance during the different manufacturing stages. They make the work safer and simplify production, enabling bakers to prepare quality, standardized end products.