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Bread improver is a blend of ingredients that activate the gluten and help produce gas which assists and improves the processes of dough kneading and fermentation. The result is a lighter loaf with better texture and keeping qualities.
It is used more often in grain mixes or bread with the addition of fruit, seeds or nuts to a loaf to give strength and volume.
Starch, Soya Flour Treatment.
Use 1% of flour weight amount to improve the texture of all bread. Mix into the dry ingredients, add liquids and proceed to knead as normal.
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