BREAD IMPROVER
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Explanation
It provides a safe production opportunity for different quality flours. It increases the volume of bread and corrects its internal structure. It forms a thin and beautifully colored shell. It delays the stale of the bread. We have 4 groups with different content and classes for our 10 kg products . Any of our product groups can be preferred according to the quality of the flour used. In order to obtain a good bread, the amount of enzyme used can be increased/reduced without changing the product group.
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