Choice of improvers and quantities of addition for bread

  1. active
  2. active

In the tables 3.8 and 3.9, the quantities of addition of the dried sourdoughs, dough acidifying agents and sourdough improvers for various ratios of flour mixtures and dough methods are listed.

Table 3.8: Quantities of addition for wheat bread, mixed bread, mixed wheat bread and mixed grain bread


Table 3.9: Quantities of addition for rye bread and mixed rye bread