Description

Bread improver generally consists of enzymes, emulsifiers, and other ingredients, aiding in dough development and improving bread texture, volume, and shelf life. It works by strengthening the gluten network, increasing dough stability, and promoting a more even crumb structure.

The ideal amount of improver depends on the flour you are using. However, generally about 1% of the flour weight is needed. So, for 1 kg of flour, use around 10 grams of bread improver. But it is best to start with a small amount and gradually add more as needed.

Make sure to mix the improver in with the flour before incorporating your wet ingredients.

Storage: Store in an airtight container in a cool, dry spot away from direct sunlight.