INTRODUCTION, INGREDIENTS, MANUFACTURING PROCESS OF BAKERY IMPROVER, CURRENT MARKET PRODUCTS, CONSUMER BASE, ETC.

1. Bakery
Improvers
Presented by:
Amrutlal Agarwal

2. I N T R O D U C T I O N

3. Improvers have been a common ingredient in bread since the early 1950.
They were initially added to speed up the production process in plant bakeries where square
(condensed) loaves of bread were manufactured on a large scale.
They are used in small quantities in order to improve the quality of the bread. Some of them are
baking aids i.e. it is not possible to find them back in the final loaf, so they don't have to be
declared.
Bread improvers not only reduce the time that the bread takes to rise during fermentation, but also
improves its texture and volume.

5. Enzymes
e.g. Amylase, Proteases and Lipoxygenase
Emulsifiers
e.g. Lecithin, DATEM (E 472e), SSL, CSL (sodium and calcium stearoyl lactylates),
stearoyl Lactylate, diacetyl tartaric acid esters of mono- and diglycerides
Oxidizing agents
e.g. Flour Bleaching Agents (Benzoyl Peroxide, Calcium Peroxide, Nitrogen
Dioxide, Chlorine, Chlorine Dioxide and Azodicarbonamide), Azodicarbonamide
(E927), Carbamide (E927b), Ascorbic Acid, Phosphates and Malted Barley

6. Reducing agents
e.g. L-Cysteine (amino acid), Glutathione (tri-peptide), Fumaric Acid, Sodium
Bisulfate, Non-leavened yeast and Ascorbic Acid
Various ingredients with specific effects such as hydrocolloids
e.g. Guar Gum

7. M A N U F A C T U R I N G
P R O C E S S

8. Water / Solution based materials
Injection to bind materials
Agglomeration
The original material particles of  50 m are
agglomerated to a particle size distribution between
125-2000 m. (The particle size distribution can be
altered by varying the % of binder added or by
varying the rotor speed of mixer machine.)
Fluidized Bed Dryer
Wet particles are dried in a Fluidized Bed Dryer to
create a dust free granulate with free flowing
characteristics.

10. AB MAURI INDIA PVT. LTD.
Corporate Office: Bangalore, KA
+91 806 191 7900
PURATOS INDIA PVT. LTD.
Contact: +91 22 6124 0808
smb_india_info@puratos.com
SWISSBAKE INNOVATIVE BAKING SOLUTION
Corporate Office: Mumbai, MH
+91 744 733 1888
solutions@swissbake.in
PD NAVKAR
Corporate Office: Bangalore, Karnataka
+91 8022157444
sales@pdnavkar.com
STERN INGREDIENTS
Corporate Office: Mumbai, MH
+91 22 4027 5514
info@sternindia.com
INGRIDIA PVT. LTD.
Corporate Office: Khar West, Mumbai, MH
+91 22 4005 5151
ingridia@ingridia.in
BIOLAXI CORPORATION
Corporate Office: Thane, MH
+91 804 872 0456
KRISHNA INTERNATIONAL
Contact: +91 22 2882 2846
dinthakkar@yahoo.co.in

12. MAGIC BREAD IMPROVER
INGREDIENTS:
Starch, Improver (INS 170(i), 1100), Soya flour, Antioxidant
(INS 300)
STORAGE:
Store in a cool dry place
PHYSICAL APPEARANCE:
Light yellow coloured powder.
APPLICATION:
Suggested optimum dosage: 0.05 % on flour weight.
(5g per 10kg flour).
T500
INGREDIENTS:
Soya flour, Improver (INS 170i, 1100), Starch, Antioxidant
(INS 300)
STORAGE:
Store in a cool dry place.
PHYSICAL APPEARANCE:
Light yellow coloured powder.
APPLICATION:
Suggested optimum dosage: 0.5 % on flour weight. (50g
per 10kg flour).
T1000 +
INGREDIENTS:
Starch, Soya flour, Improver (INS 170i, 1100), Emulsifier
(INS 481i), Antioxidant (INS 300)
STORAGE:
Store in a cool dry place.
PHYSICAL APPEARANCE:
Light yellow coloured powder
APPLICATION:
Suggested optimum dosage: 1 % on flour weight.
(100g per 10kg flour).
T2000
INGREDIENTS:
Soya flour, Starch, Emulsifier (INS 471), Milk solids,
Antioxidant (INS 300), Improver (INS 1100)
STORAGE:
Store in a cool dry place
PHYSICAL APPEARANCE:
Light yellow coloured dry powder.
APPLICATION:
Suggested optimum dosage: 2 % on flour weight. (200g
per 10kg flour).
AB MAURI INDIA PVT. LTD.

13. E-BAKE
INGREDIENTS:
Starch, Soya Flour, Antioxidant (INS 300), Emulsifiers (INS
471, 481, 472e), Flour treatment agents (INS 1100)
STORAGE:
Store in a cool dry place.
PHYSICAL APPEARANCE:
Off white coloured powder
APPLICATION:
Blend the Bread improver with flour and other dry
ingredients. Suggested optimum dosage: 0.05% on flour
weight. (5g per 10kg flour).
GLUTEN ++
INGREDIENTS:
Gluten, Starch, Soya Flour, Improver (INS 1100)
STORAGE:
Store in a cool dry place.
PHYSICAL APPEARANCE:
Buff coloured dry powder
APPLICATION:
Blend Gluten++ with flour before use. Suggested optimum
dosage: 0.5 to 1 % on flour weight.
STAYFRESH
INGREDIENTS:
Vegetable Oil, Emulsifier (INS 471), Antioxidants
(INS 300), Common salt.
STORAGE:
Store below 25 ºC.
PHYSICAL APPEARANCE:
Creamish coloured paste
APPLICATION:
Blend Stay Fresh in the dough with all other ingredients.
Suggested optimum dosage: 1 to 2 % on flour weight
T3000
INGREDIENTS:
Soya flour, Starch, Emulsifier (INS 471), Milk solids,
Antioxidant (INS 300), Improver (INS 1100)
STORAGE: Store in a cool dry place
PHYSICAL APPEARANCE:
Light yellow coloured powder
APPLICATION:
Blend the Bread improver with flour and other dry
ingredients. Suggested optimum dosage: 0.1 to 0.3% on
flour weight. (10g to 30g per 10kg flour).
AB MAURI INDIA PVT. LTD.

14. PIZZA BASE IMPROVER
INGREDIENTS:
Salt, Wheat flour, Sugar, Improver (INS 170i, 1100),
Gluten, Soya flour, Emulsifier(INS 471, 472e), Antioxidant
(INS 300)
STORAGE:
Store in a cool dry place
PHYSICAL APPEARANCE:
Creamish coloured paste
APPLICATION:
Blend Pizza Base Improver in the dough with all other
ingredients. Suggested optimum dosage: 1 to 2 % on flour
weight.
AB MAURI INDIA PVT. LTD.

16. MAGIC BREAD IMPROVER
Best before 12 months from the date of manufacture
T500
Best before 6 months from the date of manufacture
T1000 PLUS
Best before 9 months from the date of manufacture
T2000
Best before 4 months from the date of manufacture
E-BAKE
Best before 6 months from the date of manufacture
GLUTEN++
Best Before 6 Months from the Date of Manufacture
STAYFRESH
Best before 6 months from the date of manufacture
PIZZA BASE IMPROVER
Best before 4 months from manufacture
T3000 PLUS
Best before 6 months from manufacture

18. 1. 20 Kg Varnished Paper Drum
2. 1 Kg Laminated Paper Pouches
3. 20 Packets in 1 Carton

20. Bakery
Industries
Trading
Companies
Small Scale
Bakeries

22. • http://www.ricebowlasia.com/questions/what-is-the-process-and-ingredients-used-to-create-
bread-improver-and-softener/
• https://patents.google.com/patent/US1190827
• http://www.abmauri.in/index.php/bakery-ingredients/bread-improvers-conditioners
• https://www.swissbake.ch/blog-detail/bread-improver
• https://www.puratos.com/product-categories/bakery-ingredients/bread-improvers
• http://pdnavkar.com/pd-bake.php
• Riken Vitamin. (2015). Bread Improver: DOUGHCON ACE100.
• Laucke Flour Mills. (2015). Start with Quality Ingredients: Bread improvers.
• Palsgaard. (2014). Emulsifiers for baker’s mixes, retail mixes and industrial cakes – a superior
range.
• Scientistlive. (2013). Bread improvers: it’s all a matter of dispensing dosage quantities.
• Jensen, E. & Keller, E. (2011). Liquid bread improver, the use and the process for producing thereof.
U.S. Patent No. 7910149.
• https://www.marketsandmarkets.com/Market-Reports/bread-improver-market-29099697.html