With the aim of improving the dough as well as the baked products quality, such as volume, shape, crumb texture and resilience, crispiness and freshness, colour, taste and flavor, Saca keeps on testing both traditional and novel ingredients, in order to always reach to top of the bakery performance.
Usable with all types of flour, they slightly improve the dough hydration capacity, considerably increase tolerance to fermentation time and resistance to mechanical stress. Improvers enable uniform crumb texture and volume increase.
They are particularly important for processing of grissini, pies, pizza bottoms, puff pastry, crackers, biscuits.
Our range of improvers is both just enzymatic or with emulsifiers in order to give further power to their functionality.
Suitable for all types of bread, pizza and focaccia.
They are suitable for many kind of processing: Tuscan bread, Apulian bread, Ciabatta, etc. As well as for natural leavened pastry such as Panettone, Croissants and Brioches.
This range of improvers is an excellent choice for all those type of bread that require great softness and resilience, long lasting freshness, fine and even crumb texture, thin crust and, of course, nice taste and flavour. They are the best solution for packed-long life items like tin bread, hamburger buns and hot dogs, morning bread, toast and sandwitch bread and rolls, and more. These improvers are available both based on enzyme, or on enzyme emulsifiers techncology. They can equally be used for making nice brioches, pain briochè, sweet luxury rolls and other bakery confectionary items.