Product Description
Bread Improver-BV300 is a dosage and improver.it shows good performance in rapid dough and fermented dough as well. it can also be used in fermented dough for making premium breads, buns rolls etc. Purix Provides outstanding volume & regular shape to baked products. Suggested optimum dosage: 0.1% to 0.3% of flour weight (10g to 30g per 10Kg flour). It gives excellent result in all yeast raised foods. Bread improver is used in bread making to promote bread softness, increase bread baking elasticity and effectively delay bread aging. Improve bread tissue, make bread soft and elastic, and shorten the fermentation time of bread material. delivers consistent results irrespective of flour quality Best before 12 months from manufacture.
Superior Baking PerformanceThis bread improver significantly boosts the texture, volume, and longevity of baked goods. It is expertly blended and mixed using high-quality food-grade ingredients, making it a reliable choice for professional bakers, manufacturers, and distributors alike. Its compatibility with various flours and bakery items ensures consistent results in each batch.
Safe and Easy ApplicationOur bread improver is allergen-free-containing no dairy or nuts-and classified as non-toxic. Simply incorporate it into dough during the mixing stage at a ratio of 0.5% to 1% of the flour weight. Store in a cool, dry, and dark place, in sealed containers to maintain product integrity and extend shelf life up to 12 months.
Multi-Purpose Use and FreshnessWhether used for bread, rolls, buns, or other bakery products, this improver helps achieve a soft crumb, better rise, and extended freshness. It is offered in convenient bulk sizes for different production needs and is easy to transport and store, ensuring quality and performance from factory to kitchen.
FAQ's of Bread Improver:
Q: How is the bread improver manufactured?
A: The bread improver is produced by carefully blending and mixing key ingredients such as emulsifiers, enzymes, antioxidants, and ascorbic acid in a controlled environment. This process ensures the final product is consistent, safe, and food-grade.
Q: What is the recommended usage of bread improver in bakery applications?
A: Add the bread improver to your dough during mixing at 0.5% to 1% of the flour weight. It is compatible with wheat and other cereal flours and enhances bread, rolls, buns, and similar bakery products.
Q: When should bread improver be added during the baking process?
A: The bread improver should be incorporated into the dough at the mixing stage, ensuring it is thoroughly blended for optimal results in texture, volume, and shelf life.
Q: Where should I store bread improver for maximum shelf life?
A: Store the bread improver in a cool, dry, and dark place. Ensure it remains sealed in its original multi-layer food grade packaging to prevent moisture ingress and maintain freshness for up to 12 months.
Q: What are the benefits of using bread improver?
A: Using bread improver enhances the overall texture, increases loaf volume, and prolongs the shelf life of bakery products. It results in softer, fresher loaves with improved taste and structure.
Q: Is this bread improver safe for people with nut and dairy allergies?
A: Yes, this bread improver is formulated to be free from both nut and dairy allergens, making it safe for individuals with those sensitivities.
Q: What steps should be taken during transportation to maintain product quality?
A: To preserve the quality of the bread improver, always store and transport it in sealed containers, avoiding exposure to moisture and direct sunlight.
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