Article-No. 137300 | IMPROVER FOR BREAD

Schapfen WeizenMild

For a savoury mixed bread or wheat mixed bread with the acids of a sourdough.

Good reasons for using it

Proven dough-acidifying agent for all wheat-rich mixed bread types made in single-stage (direct) or multi-stage (indirect) rising. The baking agent improves flour swelling, increases final proofing stability and so promotes good yeast activity when baking. Appealing bread volume and a mildly aromatic taste are a matter of course. Sufficient protection against bread spoilage and good baking characteristics are the quality standards.

The product
  • for all bread types with a wheat content
  • excellent baking characteristics
  • sufficient protection against bread spoilage when the full amount is added
The processing
  • suitable for any method of dough preparation
  • good dough and final proofing stability
The pastry
  • appealing bread volume
  • uniform crumb porosity
  • aromatic bread taste
Bakery businessJ. Ellerkamp+49 731 96746 - 61
Available in following containers:
Small packaging
Big Bag
Silo truck

Contact person for bakery business
Bakery business national and international

Jürgen Ellerkamp
Sales Manager Business Unit Bakery

+49 731 96746 - 61