Iranian Knowledge-Based Company Produces Flour Improvers
“After conducting research on all kinds of bakery products, especially bread, based on our exclusive formulas and technical knowledge, we succeeded in producing a special improver for bread and bakery products in general,” Mehdi Davoudi, the director general of an Iranian knowledge-based firm said according to the Samen Health Research and Technology Fund’s public relations department.
He said that the improvers help in increasing loaf volume, improving crumb structure, extending the bread's shelf life in different weather conditions, improving flavor and taste of the bread.
Davoudi further said that improvers also help in maturing the flour and assist bakers and industrial bread producers to produce fluffy baked goods with longer shelf life as they enhance dough stability through which the bread will also remain fresh for longer time.
He went on to explain more that their products are produced in different jelly, liquid or paste formats based on the type of the target products which is going to be added to.
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