Bread Improver

It is a bread improver intended to use in yeast raised bakery products, resulting in improved dough properties and bread quality in terms of loaf volume, better texture and crumb grain. This bread improver imparts prolonged softness, higher water retention, improves flavour and taste of the finished baked products. Optimal selected ingredients and the use of state-of-the-art enzymes helps in decreasing fluctuations of baking properties caused by different quality of flour.

Taqa B-50 imparts following benefits to over quality of baked products.

Improved gas retention properties, shorter fermentation, improved loaf volume, better texture, better uniformity, better crumb grain, improvement for crumb softness. All these improving features make it a versatile and very useful additive for the production of baked products.

Taqa B-50 plus is a comparatively premium product with almost double yield that Taqa B-50.

Taqa B 200 is an economical bread improver for use in all kinds of breads, rusks & other similar kinds of yeast leavened bakery products. It is a balanced formulation of emulsifiers and enzymes. It also contains yeast food & buffering agents to give stability, high volume, shelf life, a good crust & crumb.

More economical bread improver. It helps increasing yield, provides desired crumb structure and gives good bread strength. Improved gas retention properties, shorter fermentation, improved loaf volume, better texture, better uniformity, better crumb grain, improvement for crumb softness. All these improving features make it a versatile and very useful additive for the production of baked products.

Excellent puff improver formulated with emulsifier, enzymes and antioxidants for Khari/puff & croissant applications. It gives soft and highly extensible dough. It makes the lamination process easy and fast. It also reduces the dough resting time. It aids defined integrity, gives desirable color, crispy and soft texture to croissant, puff pastry and similar products.

It is an amazing Gluten replacer which even helps to lower your cost! Luten helps in giving all the desired application results of gluten at 10 times lower dosage, hence making itself highly economical and value for money product.

This natural wheat protein strengthens flour quality by enhancing dough extensibility and elasticity. Besides increasing water absorption capacity of flour, it stabilizes breads and gives longer shelf life. It also enhances chewiness of pizza bases; enhance volume and softness in bread products.