FLOUR/BREAD IMPROVER

Improvers have been a common ingredient in bread since the early 1950. They were initially added to speed up the production process in plant bakeries where square (condensed) loaves of bread were manufactured on a large scale. Improvers not only reduce the time that the bread takes to rise during fermentation, but also improves its texture and volume. This is done by the action of enzymes included (such as amylase and protease) on starch and gluten. We at Tortue Foods, have understood the science behind the kind of improvers required for Bread Manufacturers as well as Flour Mills. We have created a wide range of improvers that will cater to the various needs of the baker. Our improver recommendations vary depending on the type of machinery used, type of process followed and most importantly the kind of end product and price required.

• Our Improvers give the following advantages to the Breads.
• Better dough mixing: it increases the stability, strength and extensibility of the dough.
• A white and consistent crumb: the product results in an incredible whiteness and consistent crumb.
• Optimum volume: it will help the dough to rise and ensure optimum volume during baking.
• No ADA and bromate free: as a responsible company, Tortue Foods is very concerned with food safety, the environment and the health of its customers.

Thus, we do not use potassium bromate or ADA (azodicarbonamide) in our Bread Improvers.