An enzyme based non bromated bread improver that enhances crumb color & softness along with good baked volume and better keeping quality of breads. It is a low dosage bread Improver (0.1% to 0.3% of flour weight), which is perfect for industrial scale production of a variety of sandwich bread. This improver helps to provide the best quality bread loaf under the specific baking condition and improves handling, baking performance, crumb texture and volume of bread.
1. Imparts good volume and texture. 2. Improves bread softness. 3. Uniform crumb structure. 4. Lightens crumb color