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Improvers

FORMAT V 2000

All-purpose bread improver, giving dry, stable doughs, high fermentation tolerance and good volume of baked goods
Quantity of addition: 1.0 - 1.5 %

IREKS FROST DIAMANT

Specially designed bread improver for short and long-term freezing
Quantity of addition: 1.0 - 3.0 %

IREKS SOFT PLUS

Improver for soft baked goods containing butter or other fats and sugar to enhance the volume, freshkeeping and crumb texture
Quantity of addition: 1 %

IREKS-WHEAT SOUR

Dried wheat sourdough giving aromatic smell and taste and extended freshkeeping
Quantity of addition: 3.0 - 5.0 %

FERTIGSAUER

Dough acidifying agent for the production of loaves containing rye
Quantity of addition: 1.0 - 5.0 %

ROGGENA

Malt product to enhance the colour and taste of bread
Quantity of addition: 0.5 - 5.0 %

MALT KONCENTRAT

Malt product to enhance the flavour of all types of baked goods
Quantity of addition: 0.7 - 3.0 %