Specific improver for high concentration industrial productions. Suitable for processing all types of bread and leavened bakery products. It improves the quality of the doughs, their "strength" and their leavening resistance. It gives optimal development to the finished products. It ensures a soft and fragrant crumb by preserving with a thin and crunchy crust.

Dosage: 0.5 %

Recommended improver in the production of special breads and in processes in which the dough undergoes high mechanical stress. Its particular composition, a balanced dosage between the enzymatic part and the emulsifying part, allows to obtain optimal results in all types of production.

Dosage: 1%

Special bread improver. Provides excellent tolerance to the dough, supporting leavening by increasing gas retention. AVANTIME acts directly on the gluten mesh allowing growth both in the leavening and cooking phases. It allows to obtain loaves with high quality standards.

Dosage: 0.7-1%

Classic emulsified improver. In addition to giving the finished product an optimal development, its strong point is the maximum adaptability to the different processing methods. The use of PROACTIVE is also perfect in rapid and automatic processing, giving the bread an optimal development even in the cooking phase.

Dosage: 1%