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 croissants.
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