The role of improvers in the production of industrial bread
Increase dough strength and its preparation ability
Better dough tolerance against mechanical operation
Accelerate the process of fermentation and porosity of bread
Improves the elasticity of the internal tissue and softens the bread crumbs
volume increase
Improves crispness and color
Increase storage time and delay staleness
Excellent products
Unique items of bread products of Nandoran
Mani Baguette
Mani Baguette26 August 2020Mani Baking Powder
Mani Baking Powder25 August 2020Mani Chocolate Muffins
Mani Chocolate Muffins25 August 2020Mani croissant
Mani croissant25 August 2020Mani Lavash
Mani Lavash25 August 2020
The latest issues of Nandoran magazine
View all bread-related content and bread-era news
International Flour and Bread Exhibition 2019 IBEXName of God Avizhe Sabos Nandoran Bread Company, as in the past, with the aim...
Received research and development certificate by Avizheh Nandoran Bread CompanyNandoran Company, after years of continuous efforts in production and quality improvement of its products...
Gums or hydrocolloidsHistory of gums The use of gums in the food industry was first introduced by...- EmulsifiersThe use of emulsifiers in foodstuffs began in 1870 for the production of margarine. Industrial...
