Bread Enhancer

The main "secret" of a bread improver lies in its ability to enhance the gluten network, allowing the dough to stretch and better retain the gases produced by yeast, which helps achieve good leavening. The gluten network is a protein structure formed in the dough during the kneading of flour containing This network is essential for the proper preparation of bread and many sweet leavened products.

Another important "secret" of a bread improver is its ability to enhance fermentation within the dough, helping the yeast to produce more gas more effectively.

However, there is nothing "magical" or "artificial" about it; it simply boosts some natural mechanisms that are already active in a normal dough.

The quantities (in grams) and ingredients needed for the preparation of the product are listed below.

DOSAGE: 10–15 grams for each Kg of flour used in the dough

Note: The exact amount depends on the quality of the flour used. It is not necessary to modify the amount of yeast normally used.