Bread improvers are mostly made from a combination of enzymes in addition to various emulsifiers, soya flour and malt flour for their dough conditioning and improving properties.
Shelf Life: 12 months from date of production/ store at or 24°C in its original packing. Keep away from direct sunlight.
A cake improver is a special enzyme based technology that enables you to improve a functionality of your batter or final cake
Shelf Life: 12 months from date of production/ store at or 24°C in its original packing. Keep away from direct sunlight.
Used to make Rye Bread
Shelf Life: Store at or 24°C in its original packing. Keep away from direct sunlight.