BREAD IMPROVERS - fazergroup.com softness multi fresh maximum volume solutions for both baking process and finished products. bread improvers for creative solutions always organic

SUPER SOFTNESS

MULTI FRESH

MAXIMUM VOLUME

SOLUTIONS FOR BOTH BAKING PROcESS AND FINISHED PRODUcTS.

BREAD IMPROVERSFor creative solutions

ALWAYS ORGANIc

SOFT’N FROZEN

INTENSIVE TUNERS

UNIVERSAL

SWEET DOUGH IMPROVER Name: Sweet dough improver Abbreviation: SDI Product number: 33852EAN-code: 6 419811 338525In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: An exclusive novelty gives ultimate freshness and softness for coffee breads during the products whole shelf life. Recommended to use in doughs with high amounts of margarine and sugar.Ingredients: Wheat flour, emulsifier E 471 and E 481 (14 440 mg/kg), enzyme, flour treatment agent E 300

Special instructions: -

Dosage: 0,8 – 1,5 % of flour in wheat doughs

Declaration: Wheat flour, emulsifier E 471 and E 481

SWEET DOUGH IMPROVER CLEAN LABEL Name: SDI CL Abbreviation: SDI CLProduct number: EAN-code: In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: An exclusive novelty for coffee breads without E-codes! Gives ultimate freshness and during the products whole shelf life. Recommended to use in doughs with high amounts of margarine and sugar.

Ingredients: Wheat flour, enzyme, flour treatment agent E 300



Declaration: Wheat flour

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NATURYE IMPROVER Name: Naturye improver Abbreviation: NARY Product number: 33812EAN-code: 6 419811 338129In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Improver without E-codes especially for loaf type rye bread baking. Increases volume and fresh keeping.Ingredients: Wheat flour, wheat gluten, enzyme

Special instructions: Usually possible to reduce yeast and shorten bulk fermentation time by 20 – 30 %. Do not use with CMC.

Dosage: 1,0 – 2,0 % of flour in rye doughs

Declaration: Wheat flour, wheat gluten

RYESOFT IMPROVERName: Ryesoft Abbreviation: RysoProduct number: 36814EAN-code: 6 419811 368140In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 8 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Special rye bread improver Increases products softness and fresh keeping. Contains enzymes.

Ingredients: Rye flour, enzyme



Declaration: Rye flour

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SILKY IMPROVERName: Silky Improver Abbreviation: SILKY Product number: 33805EAN-code: 6 419811 338051In bags / in big bags: 20 kgPacking material: Paper bag with PE-cover Best before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Special improver for both bread and coffee bread baking. Increases products volume and fresh keeping properties. Also improves machineability.Ingredients: Wheat flour, emulsifying agents E 481 (166 000 mg/kg) and E 472e, enzyme, inoxidizable agent E 300

Special instructions: If amount of Silky is 2,0 %, the content of E 481 of the bread is about 2 245 mg/kg when using standard recipe

Dosage: 1,0 – 2,0 % of flour weight

Declaration: Wheat flour, emulsifying agents E 481 and E 472e

MULTI FRESH IMPROVERName: Multi Fresh ImproverAbbreviation: MFI Product number: 33840EAN-code: 6 419811 338402In bags / in big bags: 20 kgPacking material: Paper bag with PE-cover Best before: 6 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Exclusive and E-code free bread improver for wheat and multigrain baking. Gives ultimate freshness and softness during the product’s whole shelf life.Ingredients: Wheat flour, enzyme, flour treatment agent E 300

Special instructions: In fat containing recipes the possibility of off-flavours to be considered (especially butter, milk powder and palm oil)



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MFI++ IMPROVERName: MFI++Abbreviation: MFI++ Product number: 33841EAN-code: 6 419811 338419In bags / in big bags: 20 kgPacking material: Paper bag with PE-cover Best before: 6 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Wheat and multigrain bread improver which gives ultimate freshness and softness during the product’s whole shelf life. Also increases products volume.Ingredients: Wheat flour, emulsifier E 481 (144 400 mg/kg), enzyme, flour treatment agent E 300

Special instructions: In fat containing recipes the possibility of off-flavours to be considered (especially butter, milk powder and palm oil). If amount of MFI++ is 1,5 %, the content of E 481 of the bread is about 1 465 mg/kg when using standard recipe.


Declaration: Wheat flour, emulsifier E 481

VIKING IMPROVERName: Viking Improver Abbreviation Viki Product number: 33818EAN-code: 6 419811 338181In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Wheat and multigrain bread improver without E-codes. Increases especially breads fresh keeping properties. Ingredients: Wheat flour, enzymes, flour treatment agent E 300




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MASI IMPROVERName: Masi Improver Abbreviation Masi Product number: 33817EAN-code: 6 419811 338174In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 8 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Improver especially for rye bread baking, without E-codes. Increases products fresh keeping properties and volume.Ingredients: Rye flour, enzymes

Special instructions: Usually possible to reduce yeast and shorten bulk fermentation time by 20 – 30 %. Do not use with CMC.



VOLUME FRESH IMPROVERName: Volume Fresh Improver Abbreviation VFI Product number: 33810EAN-code: 6 419811 338105In bags / in big bags: 20 kgPacking material: Paperbag with PE-cover Best before: 6 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Bread improvers for baking clean label wheat and multigrain bread. Increases the volume and give products an impressive texture.Ingredients: Wheat flour, enzyme, flour treatment agent E 300

Special instructions: In fat containing recipes the possibility of off-flavours to be considered (especially butter, milk powder and palm oil).



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VFI++ IMPROVERName: VFI++ Abbreviation: VFI++ Product number: 33816EAN-code: 6 419811 338167In bags / in big bags: 20 kgPacking material: Paperbag with PE-coverBest before: 6 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Gives excellent volume and impressive texture to wheat and multigrain bread, Also enhances products fresh keeping properties and machineability.Ingredients: Wheat flour, emulsifier E 481 (160 000 mg/kg)), enzyme, flour treatment agent E 300

Special instructions: In fat containing recipes the possibility of off-flavours to be considered (especially butter, milk powder and palm oil). If amount of VFI++ is 1,5 %, the content of E 481 of the bread is about 1 620 mg/kg when using standard recipe.


Declaration: Wheat flour, emulsifier E 481

VOLUME CLEAN LABELName: Volume Clean Label Abbreviation: VCL Product number: 33826EAN-code: 6 419811 338266In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 6 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: General bread improver for baking clean label wheat and multigrain bread. Increases the volume and give products an impressive texture.

Ingredients: Wheat flour, enzyme, antioxidant E 300




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REGINA IMPROVERName: Regina Bread Improver Abbreviation: Regi Product number: 53814EAN-code: 6 419811 538147In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Improver for breads, buns and yeast raised pastries. Increases volume, enhances products freshness and softness with easier processability.Ingredients: Wheat flour, emulsifier E 482 (435 000 mg/kg), flour treatment agent E 300 and E 920, enzyme

Special instructions: If amount of Regina is 1,5 %, the content of E 482 of the bread is about 4 410 mg/kg when using standard recipe


Declaration: Wheat flour, emulsifier E 482, flour treatment agent E 920

NEVE ORGANICName: Neve Organic Bread Improver Abbreviation: Neve Product number: 33833EAN-code: 6 419811 338334In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 8 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Bread improver without E-codes especially for organic wheat and multigrain bread baking. Enhances the baking properties of dough and increases volume and freshness in the bread.Ingredients: Organic wheat flour, enzyme, antioxidant E 300



Declaration: Organic wheat flour

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MASI ORGANICName: Masi Organic Improver Abbreviation: Masi Org Product number: 36804EAN-code: 6 419811 368041In bags / in big bags: 800 kgPacking material: Polypropylene Big BagBest before: 8 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: E-code free improver for baking organic rye bread. Enhances the baking properties of dough and increases volume and freshness in the bread.Ingredients: Organic rye flour, enzyme

Special instructions: Do not use with CMC.

Dosage: 1,0 - 2,0 % of flour weight

Declaration: Organic rye flour

FROZEN DOUGH IMPROVERName: Frozen Dough Improver Abbreviation: FDI Product number: 33838EAN-code: 6 419811 338389In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Unique frozen improver gives more volume to frozen products. Restores the frozen product with properties equivalent to a freshly baked product. Suitable also for rich dough and can be used in both raw frozen products and par-baked frozen products.Ingredients: Wheat flour, emulsifier E 472 e, bodying agent E 412, enzyme, flour treatment agent E 300



Declaration: Wheat flour, emusifier E 472 e, bodying agent E 412

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FROZEN CLEAN LABELName: Frozen Clean Label Abbreviation: FCL Product number: 33839EAN-code: 6 419811 338396In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Unique improver for frozen baking without E-codes! Restores the frozen product with properties equivalent to a freshly baked product. Suitable also for rich dough and can be used in both raw frozen products and par-baked frozen products.Ingredients: Wheat flour, enzyme, flour treatment agent E 300




REX FREEZE IMPROVERName: Rex Freeze ImproverAbbreviation Rex Product number: 33821EAN-code: 6 419811 338211In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Improver for frozen baking. Rex improves products volume, freshness and softness when deep frozen. Ingredients: Wheat flour, bodying agent E 412, emulsifier E 472 e and E 471, dextrose, palm oil, enzyme, flour treatment agent E 300



Declaration: Wheat flour, bodying agent E 412, emulsifier E 472 e and E 471, dextrose, palm oil

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FRESHNESS TUNERName: Freshness Tuner Abbreviation: FTUN Product number: 33831EAN-code: 6 419811 33810In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Tuners give a specific and intensive effect to the product. Freshness Tuner improves only fresh keeping properties of the products and can be used either alone or as a booster with another bread improver.

Ingredients: Wheat flour, enzyme




SHORTNESS TUNERName: Shortness Tuner Abbreviation STUN Product number: 33835EAN-code: 6 419811 338358In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Tuners give a specific and intensive effect to the product. Shortness Tuner gives short bite effect to the product and can be used either alone or as a booster with another bread improver.





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MACHINEABILITY TUNERName: Machineability Tuner Abbreviation MTUN Product number: 33834EAN-code: 6 419811 338341In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Tuners give a specific and intensive effect to the product. Machineability Tuner improves machineability of the dough and can be used either alone or as a booster with another bread improver.





L&S TUNERName: L&S Mix Abbreviation L&S Mix Product number: 33813EAN-code: 6 419811 338136In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 8 months unopened in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Special mix which shortens scalding time Ingredients: Rye flour, enzyme

Special instructions: Dough temperature must be below 66 °C before adding the L&S-mix

Dosage: 0,5 % of dough weight, depending on the required end result and used flour quality


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BALTIC FRESH IMPROVERName: Baltic Fresh Improver Abbreviation: BFI Product number: 33803EAN-code: 6 419811 338037In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened, in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Bread improver including wheat gluten and emulsifiers which make dough stronger. Especially for toast and wheat tin bread baking. Breads become more preserved and spongy when using BFI.Ingredients: Wheat gluten, wheat flour, emulsifiers E 471 and E 482 42 305 mg/kg, wheat malt flour, dextrose, bodying agent E 412, acidulant E 262, enzyme, flour treatment agent E 300

Special instructions: If amount of BFI is 2,0 %, the content of E 482 of the bread is about 570 mg/kg when using standard recipe


Declaration: Wheat gluten, wheat flour, emulsifiers E 471 and E 482, wheat malt flour, dextrose, bodying agent E 412, acidulant E 262

VOILÁ IMPROVERName: Voilá ImproverAbbreviation Voilá Product number: 33800EAN-code: 6 419811 338006In bags / in big bags: 20 kgPacking material: Paper bag with PE-coverBest before: 12 months unopened in dry and cool room. To be kept away from smelling substances.Recommended storage conditions: Max. 25 °C temperature Max. 80 relative humidity (% rH) Description: Bread improver for wheat and multigrain breads. Suitable for coffee bread baking as well. Mixture improves dough’s baking properties and mechanical processability. Also increases breads volume. Ingredients: Wheat flour, emulsifier E 472e, wheat malt flour, enzyme, flour treatment agent E 300



Declaration: Wheat flour, emulsifier E 472e, wheat malt flour

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BREAD IMPROVERS - fazergroup.com softness multi fresh maximum volume solutions for both baking process and finished products. bread improvers for creative solutions always organic