Storageshould be stored in closed container under cool conditions.,
pH6.5 TO 7.5
TVCNMT 10,000 cfu/g
PathogenAbsent
DOSAGE :Blend the Bread improver with flour and other dry ingredients. Suggested optimum dosage: 0.05 % on flour weight. (5g per 10kg flour)..BENEFIT OF THE PRODUCT :
Suits all type of dough mixers
Good oven jump.
Uniform crumb texture and bread volume
Improves crust color.
Acts as an excellent bread and Pav/bun improver is a preparation with excellent properties to improve fermentability and machinability of dough.
Improves softness
Extends shelf life
Guaranteed for consistency and high quality
Gives good oven spring and higher volume
Reducing agents improves gluten quality and dough stability
Improves the fresh keeping properties
Improves softness by aiding the formation of three dimensional matrixes capable of enclosing gas bubbles
It has a whitening effect on crumb color and improves hydration capacity of doughs
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