Prolongs shelf life

Fine texture and crumb

Good, crisp crust

Improve crumb softness

Increases fermentation stability

Reduces dough stickiness

The pita bread improver is used to optimize dough processing-in mechanical dough processing-in manual dough processing-for different dough processing methods and dough temperatures

Since antiquity flat bread has been under one or other name in different civilizations:

In the Arab countries is known as Arabian bread or Arabian pita.The focaccan, whose origin takes us to the Mediterranean with the Etruscans and the Greeks.The Indian cuisine is called Naan or Chapata. It is spread in India, Afghanistan, Iran, Pakistan, Bangladesh, and Chupati – in Nepal, India and Pakistan. Of course, versions of these two types of flat bread are present in many cultures on other continents, not only in Asia.Thortiaya is bread from Mexico.
Thortiaya can also be prepared with specially processed corn flour, as they do in Panama.
In the Balkan region, this bread is called a brewery.
There are many names and types.
Although different “national” flat bread rolls can be made from different types of cereals, the technology is generally the same.

Example recipe :

Arabic breadcrumbs with type flour. 400 g of type flour, 7 g of dry yeast, one teaspoon of salt, one teaspoon of sugar, one tablespoon of olive oil, 200 g of warm water, bowl oil, and the pita bread improver.
Sift the flour to form a well and put the yeast, salt, olive oil, sugar and the pita bread improver by gradually adding the water, engaging smoothly elastic dough, transfer it to a greased bowl, cover it with a cloth. Allow the dough to warm up. Move the dough over a flour-coated surface. Divide it into balls by rolling out beverages with a thickness of 3-4 mm and about 20 centimeters in diameter. Leave them on the flour-covered surface covered with a towel to re-incense. Bake the pies until golden in a dry, non-stick coating. Put the cakes in a preheated oven up to 250 degrees. When ready, lightly dip them with water and wrap them in a cloth. So the Arabian cakes will suffocate.

DOSAGE: 0,5 % of flour weight. Put directly in the flourThe products listed on our site are the most commonly used.
We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order

4 коментара

  1. I run a bakery, the pita bread is soft but break or cracks appear on light folding of it and becomes stale in a day. What to do?

  2. My friend in Vancouver is producing pita bread but it is not soft and stale in a few days.
    I will be most appreciated if you advise a good improver for me.

    • admin 17.07.2020 Отговор

      Thank you for your comment.I recommend you use our type of bread improver BIO-TOP SOFT

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