Minerals have a great number of different tasks. In the improver itself, they are used as a carrier substance and to prevent lumps forming. In the dough piece, the minerals serve to activate the enzymes inherent to the flour and supply the yeasts with important nutrient salts, which represents an important aspect in cold dough methods particularly. In addition, a regulation of the water hardness and the swelling processes take place in the dough, whereby an enhancement of the dough properties and crumb texture is achieved.
In this case, calcium carbonate (E 170) or calcium phosphate (E 341) are used, for example.