Bread improvers and their role in the final product

Increasing the shelf life of bread and fermentation speed

As its name implies, improves are used to increase the quality of flour. They improve the quality of the final product, increase the shelf life of bread and fermentation speed, reduce the leavening time, increase softness and freshness of bread resulting in better chewing as well as giving a better shape to the final product.
Due to the climatic conditions of our country, the quality of domestic flours are low in terms of vitamins, proteins and some enzymes. The type of flour is one of the factors causing different qualities in bread making. In this respect, bread improvers enriched with a variety of vitamins, proteins and enzymes can be used to improve the bread quality.

Lian Tejarat Toranj company is the manufacturer and supplier of raw materials used in the production of bread and flour improvers.