Recommendations on using complex bread improvers produced by our company

	BAKER +	BAKER Extra
Dosage in terms of used flour (%)	0.3 - 0.5	0.2 - 0.4
Ingredients	ferments soy flour gluten emulgator E 472e wheat flour ascorbic acid	ferments soy flour emulgator E 472e wheat flour
Freshness of bread, softness and elasticity of crumb, longer expiration time	. .	. .
Bread volume increase, improvement of polish and crust	. . .	. . .
Improvement of crumb color and structure, even porosity	. . .	. . .
Improvement of dough structure and its stability	. .	. . .
Dough stability, gluten strengthening, improvement of gas-retaining power	. . .	. .
Adjustment and improvement of baing qualities of flour	. .	. . .
Improvement of frozen dough qualities	.	.

.- Effective ..-Very effective ...- Highly effective

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