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The Bread Flour Improver is specially recommended for high volume breads and bakery products. Bread Flour Improver contains necessary mineral salts, which assist fermentation in yeast raised products, such as breads, buns & rolls. Bread Flour Improver incorporates an effective gluten conditioning and strengthening agent, which imparts outstanding dough tolerance. The offered Bread Flour Improver also improves the texture of the loaf, increases the volume and gives gluten strength, increasing its elasticity, thereby increasing yield of baked good. Bread Flour Improver is also used by the bread manufacturers and bakeries. Natural Strong Enzymes, such as fungal alpha amylase, proteases, xylanases and lipases directly or indirectly improve the strength of the gluten network, and so improve the quality the bread & buns, and other bakery product.