Bread Improver
Bread improver is a blend of ingredients added to flour to enhance bread dough’s characteristics, leading to improvements in texture, volume, and shelf life; it is used in commercial and industrial baking to ensure consistent results and product uniformity. Commercial bread improvers are formulated to address general bread production needs, while specialty bread improvers are designed for specific bread types, such as whole wheat, rye, or gluten-free bread.
Description
Biolaxi Enzymes is a leading enzyme manufacturer and supplier in India since 2007, offering a wide range of enzyme solutions and high-quality bakery ingredients, including Bread Improver. Our Bread Improver is formulated to enhance the volume, texture, and shelf life of baked bread. It is a balanced blend of emulsifiers, enzymes, oxidizing agents, yeast nutrients, dough conditioners, vitamins, and other functional additives.
The baking industry often struggles with inconsistent dough quality, loaf volume, texture, and shelf stability, primarily due to variations in flour quality and processing conditions. Our Bread Improver addresses these challenges by strengthening dough, stabilizing fermentation, and improving gas retention, ensuring uniform volume, soft texture, and prolonged freshness. Through optimized gluten development, starch modification, and moisture retention, our solution helps commercial bakeries, artisanal shops, and industrial manufacturers achieve superior bread products consistently.
Backed by an extensive dealer network across multiple countries, we ensure the consistent supply of premium enzyme products. Additionally, we provide customized enzyme solutions tailored to meet specific client requirements, further reinforcing our commitment to quality and customer satisfaction.
Technical Specifications
| Parameters | Details |
| Name | BL Bread Improver |
| Form | Free-flowing powder |
| Color | Off-white to light beige |
| pH (1% solution) | 5.5 – 6.5 |
| Enzymatic Components | Amylase, hemicellulase, glucose oxidase |
| Emulsifiers | DATEM, SSL (Sodium Stearoyl Lactylate) |
| Oxidizing Agent | Ascorbic Acid |
| Moisture Content | Max. 8% |
| Recommended Dosage | 0.3% to 1% of flour weight (adjust based on desired outcome) |
| Shelf Life | 12 months from date of manufacture (when stored properly) |
| Packaging | Available in 1 kg, 5 kg, and 25 kg multilayer laminated bags |
Trade Information
| Supply Ability | As per customer requirement |
| Delivery Time | 10 days once received the PO |
| Sample Available | Yes |
| Minimum Order Quantity | 100 kg for export/ 25-100 kg for Domestic |
| Packaging | Export worthy 25 kg HDPE drum packing |
| Main Export Markets | Middle East & African countries |
| Main Domestic Market | Gujarat & North Region |
Applications
Ideal for a variety of bakery products, including:
- White bread
- Brown bread
- Whole wheat bread
- Multigrain bread
- Buns and rolls
- Pizza bases
- Artisan loaves
- Sandwich bread
Usage Guidelines
- Use 0.3% to 1% of flour weight, based on specific baking needs.
- Mix Bread Improver directly with flour before adding other ingredients.
- Adjust water absorption slightly if needed.
- Ensure thorough mixing for best dough conditioning and fermentation.
- Suitable for both direct and sponge dough methods.
Storage Conditions
- Store in a cool, dry, and well-ventilated area.
- Protect from direct sunlight, moisture, and strong odors.
- Seal the bag tightly after each use.
- Avoid prolonged exposure to air to retain product effectiveness.
Certificates
- Halal Certificate
- ISO 9001:2015
- cGMP
- Food and Drugs Administration
- GMP Certificate
- Kosher Certificate
Contact Details
| Phone No. | +91 9158047802 |
| support@biolaxienzymes.com | |
| Location | Thane West, Maharashtra - 400615 |