Bread improver MAX-WAY

MAX- WAY
Bread improver MAX-WAY

A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants.

Bread improver for all kind of wheat bread, buns,loaf, rolls and croassants

Significantly increases the bread volume

Improved life shell, structure and softness

Improving crumb properties

Fine porosity-Flexibility and stability

Resizes the stickiness of the dough- Bleaching

Reduces sticking of the dough

Improves the color of the crust

Strengthens gluten and improves the physical properties of the dough.

Promotes the production of finished products of a larger volume, independent of the quality of flour.

Receive products of standard quality from flour with reduced baking properties.
Bread awakens with white crumb and ruddy crust. Increases the yield of finished products, by increasing the water-absorbing capacity of flour.

The MAX-MAY is used to optimize dough processing

- for mechanical dough processing

- for manual dough processing

-for different dough processing methods and dough temperatures