Bread Improvers

Bakery improvers – stable quality and technological efficiency.

Bakery improvers are concentrated complexes of functional components that are added to the dough in an amount of 0.5% – 3% by weight of flour.

Improvers from UNIBLEND are effective combinations of functional and special ingredients that correct flour deficiencies and provide a number of technological and rheological advantages, contributing to the improvement of the qualitative and structural and mechanical properties of the dough.
Improve your products, reduce costs with us.