Product : Satts Bread Improver is a specially formulated blend of selected enzymes & appropriate diluents, which gives excellent results in all yeast-raised goods.

Recommendations

Wheat Flour	100 kgs
Salt	1.7-2 kgs
Solbake Emulsifier gel	1 kg
(Emulsifier 1:4)
Yeast	2-3 kg
Water	50-60 litre
Sugar	3-5 kg
Calcium Propionate	350-400 gms.
Shortening Milk powder	2.0 to 3.0 kg
Satts Improver	100-200 gms
Milk Powder	1-2 kg

Procedure

Mixing	Classical Mixer	8 to 12 mins.
	High Speed Mixer	2 to 3 mins.
	Spiral Mixer	2 mins slow, 7 mins fast
Dough Temperature		26 to 27 C

Processing

Resting time	15 to 45 mins
Dividing and rounding up final proof	45mins to 60 mins
Oven Temperature	220 – 240 C
Baking time	30-40 mins baking until bread turns golden brown.

Functions/Benefits

• A soft moist and even pore size
• Better retention of moisture
• Retardation of staling
• Increases gluten strength
• Improves bread loaf volume
• Improves mixing tolerance
• Easy machinability

Dosage Recommended : 0.2 – 0.3% of weight of flour