Incorporating improvers allows you to optimise the production process of both craft and plant bakery products as well as make adjustments and to give your own character to your finished products: soft, crusty, texture, shelf life... This is crucial when responding to key market trends, which call for convenience and distinctive bakery and morning goods products, so that you are best able to satisfy consumer tastes and adapt to various methods of production and distribution.
The ADDIGERM® improvers meet a wide range of crusty, soft & frozen applications, production processes, distribution systems and consumption patterns that allow for an appropriate selection of solutions. This includes technological solutions for improving the rheological & sensory characteristics of doughs and finished products: aspect, texture, storage, including optimizing production.
Crispiness is a key quality parameter so when designing improvers, we ensure that required level of crispiness is fulfilled in the Finished product.
The softness of the Finished products can vary depending on parameters like elasticity, resilience, moisture and more. Our team ensures that when developing a solution, we consider all parameters.
Improvers can be specifically designed for crusty breads, soft breads and viennoiserie products undergoing frozen processes. Improvers help to keep the Finish products ‘characteristics (prevents flaking, keeps moisture, the right texture, volume and aspects).
