Bread Flour Improver
  • A blend of enzymes, emulsifiers,oxidizing agents & permitted additives.
  • Attacks the broken starch of flour giving reducing sugar & which are readily fermentable by yeast.
  • Gives consistent alpha amylase activity to flour & uniform gas production during baking to get higher loaf volume fast oxidizing & dough strengthening. Also improves water absorption of flour which helps in fermentation of excellent bread, brightness and even crumb structure.
Product Colour

Creamish
(Powder Form)

Dosage

15 gms per 90 kg.
Depending upon wheat quality.