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Bread improvers are used to enhance many aspects of the bakery process and final baked products. The improved aspects of the final bread can range from a signature taste to improved crumb texture and structure, crust colour and crustiness. These dough enhancers are created with a combination of principally enzymes, emulsifiers and oxidation agents. The carriers used can be either wheat flour, fat, oil or water.

S500

Since its launch in 1975, S500 is the worldwide reference product for bread improvers. Artisan and industrial bakers worldwide have recognized S500 as a premium product that gives absolute security during all stages of the bread-making process. Over the years, Puratos has continued to invest in new technologies and new enzyme combinations to ensure the best quality improver.

Advantages:

S500 shows its supremacy when bakery conditions go bad!
  • Guarantees constant & premium product quality 
  • Is a multi-purpose improver with unique versatility: 
- Adapted for any kind of process: direct, retarded fermentation, long fermentation, short freezing
- Applicable in any yeast raised product: crusty & soft rolls, white & wholemeal breads, croissants
- Adapted for all flour qualities
  • Provides outstanding volume & regular shape to baked products  
  • Improves the freshness of baked products 

Usage: 0.5% on flour weigh   

Application: crusty bread 

Storage: Store sealed in a clean and dry area with a maximum of 25℃, free from infestation. Do not expose to direct sunlight. When stored properly, product is guaranteed up to 9 month

Packaging: 10kg/ box (10 x 1kg plastic packs)

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