Vizyon P50 Bread Improver 50g

Vizyon P50 Bread Improver - 50g

Flatbreads, such as Lavash, Pita, Sangak, Berberi, Chapatti, Parotta, and Tortillas, present unique challenges in baking. Unlike toast, baguettes, or buns, achieving the ideal balance of extensibility, softness, and crunchiness—while maintaining a consistent color and avoiding excessive chewiness—requires a specialized approach.

Product Features
- Suitable for all kind of flour mixtures depending on amount of the Vizyon P50
- Optimized enzymatic activity
- Optimum dough stability
- Crumble-proof
- Softness that lasts until the next day
- Increases volume of the bread and provides longer shelf life
- Perfect crust colour
- Supports fermentation stability and increases process tolerance
- Increases dough processability.

Our advanced flour improvers are designed to enhance the texture, structure, and freshness of flatbreads, ensuring they remain soft or crisp (depending on the variety) while staying fresh for 2-3 days after baking. With proven success in multiple countries, these improvers deliver reliable results, making high-quality flatbread production more efficient and consistent.

Enhances the internal structure of the product, ensuring a uniform pore distribution. Increases the final product’s volume and contributes to a thinner, more refined crust in bread. Extends the product’s shelf life.

Directions for Use:
For optimal results, use 50g of Vizyon P50 Bread Improver per 50kg of flour. Not suitable for consumption unless baked.