The bread improver consists of a mixture of enzymes, ascorbic acid and soybean flour as well as other ingredients. It improves the quality of the flour and adapts it to different condition of bread-preparation.

In general, bread improver plays a significant role throughout the entire bread-preparation process. It makes it possible to guarantee food volume and color and to improve the quality of the crust. It makes the dough whiter and contributes to lengthen the breath quality..