Bread improvers and their role in the final product

Posed at Saturday 2016/4/30

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.


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 Chemical Supplier
- Mono ammonium phosphate
- Diammonium phosphate
- Mono-potassium phosphate
- Phenol
- Sorbitol
- Mono-di-glyceride
- Potassium hydroxide
- Potassium carbonate


-Sodium acid pyrophosphate
- coconut oil
- lactose
(MPC 70%) , (WPC 80%)
- Mono and di-calcium phosphate,
- Ascorbic acid
- Sodium benzoate
- Coconut fatty acid
- tartaric acid
- baking soda
- Phosphoric acid
- Calcium nitrate
- Sodium carbonate
- Copper sulfate
- Ammonium bicarbonate
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طراحی وب سایت و سئو توسط فناوری اطلاعات آریا