Vizyon Anatolia 100 Bread Improver – 100g

Flatbreads, such as Lavash, Pita, Sangak, Berberi, Chapatti, Parotta, and Tortillas, present unique challenges in baking. Unlike toast, baguettes, or buns, achieving the ideal balance of extensibility, softness, and crunchiness—while maintaining a consistent color and avoiding excessive chewiness—requires a specialized approach.

Our advanced flour improvers are designed to enhance the texture, structure, and freshness of flatbreads, ensuring they remain soft or crisp (depending on the variety) while staying fresh for 2-3 days after baking. With proven success in multiple countries, these improvers deliver reliable results, making high-quality flatbread production more efficient and consistent.

Enhances the internal structure of the product, ensuring a uniform pore distribution. Increases the final product’s volume and contributes to a thinner, more refined crust in bread. Extends the product’s shelf life.

Directions for Use:
For optimal results, use 100g to 200g of Vizyon Anatolia 100 per 100kg of flour. Not suitable for consumption unless baked.

Product Features

• Suitable for all kind of flour mixtures depending on amount of the Vizyon Anatolia 100.
• Optimized enzymatic activity
• Optimum dough stability
• Crumble-proof
• Softness that lasts until the next day
• Increases volume of the bread and provides longer shelf life
• Perfect crust colour