Choice of improvers and quantities of addition for wheat morning goods, wheat bread, stability and freshkeeping

  1. active
  2. active

In the tables 3.5, 3.6 und 3.7, a choice of improvers from various categories with the recommended quantity of addition is listed.

Table 3.5: Choice of improvers for wheat morning goods


Table 3.6: Choice of improvers for wheat bread


Table 3.7: Choice of improvers for stability and freshkeeping for bread containing rye