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IREKS Compendium of Baking Technology: Now digital!
IREKS at IBIE 2022
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Customer visit 2022
IREKS technical book "Bread.Art.Works."
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IREKS LE SOUVERAIN
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PRODUCTS
Improvers
PRODUCTS
Products
Improvers
Bread Bases
Specialties
Sourdoughs / Dough Acidifying Agents
Malts
Cake and Pastry Mixes
Gluten-free Mixes
DREIDOPPEL products
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Improvers
FORMAT
All purpose improver.
Quantity of addition: 1 - 3 % | 25 kg
EXCEL SOFT
Soft improver to increase the crumb softness for all types of bread and buns.
Quantity of addition: 0.5 - 1 % | 25 kg
EXCEL MN CONCENTRATE
Improver for the production of all types of bread and buns.
Quantity of addition: 0.5 - 2 % | 25 kg
MALTBERRY CROWN
Improver for malty-aromatic crusty bread and buns.
Quantity of addition: 1 - 3 % | 25 kg
STABILASE
Improver for increased proofing tolerance and machinabilty.
Quantity of addition: 0.5 - 2 % | 25 kg
CIABATTA IMPROVER
Improver for the production of Mediterranean style bread and buns.
Quantity of addition: 3 - 5 % | 25 kg
IREKS EXTRA K
Improver for the production of bread containing rye.
Quantity of addition: 1 - 3 % | 25 kg
IREKS HT EXCELLENT SOFT
Soft improver to increase the crumb softness and extend freshness for all types of bread and buns.
Quantity of addition: 0.5 - 1 % | 25 kg
IREKS DIASTATIC MALT K
Enzyme active wheat malt flour with 60 SKB units.
Quantity of addition: 0.3 - 2 % | 25 kg
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►Improver Overview
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