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