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Ingredients for Confectionery and Bakery Products

High-Quality Mixes and Improvers for Your Baking

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Bakery Improvers

Bakery improvers are blends of food ingredients and additives developed to simplify the baking process and enhance product quality.

They help to balance the variations in raw material properties and have a direct impact on:

    Consistency of quality when using flour with low baking properties
    Acceleration of bread-making processes
    Improvement of appearance, taste, and shelf life
    Reduction of dough preparation time

With the addition of our improvers, baked goods become more elastic, with increased porosity and volume.
The surface of the bread remains smooth — without cracks or breaks.

Our team of technologists and bakery specialists is fully dedicated to innovation, new technologies, and the development of products tailored to meet our clients’ needs.

Ingredients for bakery products

Improvers  
Mixtures 

  • Hamburger

Improves the elastic and resilient properties of the dough and creates a uniform, fine-porous crumb structure.

  • Application: Hamburgers, hot dogs
    Composition: Wheat flour, ascorbic acid (E300), enzymes
    Dosage: 0.3–1%

  • Super Pie

● Thin and soft crust● Fine and uniform porosity● Sufficient volume

  • Application: Toast bread
    Composition: Wheat flour, emulsifiers: DATEM (E472e), mono- and diglycerides of fatty acids (E471), ascorbic acid (E300), enzymes
    Dosage: 0.3–1%

  • Rye

● Increases shape stability● Improves bread volume● Enhances crumb structure● Prevents crumbliness

  • Application: Rye-wheat and rye breads
    Composition: Wheat flour, ascorbic acid (E300), enzymes
    Dosage: 0.3%

  • Economy

Promotes increased loaf volume.

  • Application: Molded wheat bread
    Composition: Wheat flour, ascorbic acid (E300), enzymes
    Dosage: 0.1–1%

  • Bun

Specifically developed for the production of rich dough products with high fat and sugar content.

  • Application: Rich dough bakery products
    Composition: Wheat flour, emulsifier – DATEM (E472e), ascorbic acid (E300), enzymes
    Dosage: 1%

  • Baton

Can be used as a complex-action improver for wheat bread and bakery products.

  • Application: Wheat bakery products
    Composition: Wheat flour, emulsifier – DATEM (E472e), ascorbic acid (E300), enzymes
    Dosage: 0.3–0.5%

  • Croissant

Provides volume, perfect layering, and prevents bursting.

  • Application: Puff pastry products
    Composition: Wheat flour, emulsifier – DATEM (E472e), ascorbic acid (E300), enzymes
    Dosage: 0.5–1.5%

  • Anti-Mold

Prevents and protects bakery products from rope spoilage and mold.

  • Application: Mold-free bakery products
    Composition: Wheat flour, calcium propionate (E282), silicon dioxide (E551)
    Dosage: 0.4–0.8%

  • Freshness

Maintains the freshness of products throughout their entire shelf life.

  • Application: Freshness preservation
    Composition: Emulsifiers: mono- and diglycerides of fatty acids (E471), DATEM (E472e), wheat flour, silicon dioxide (E551)
    Dosage: 0.6–1.2%

  • Frozen Mix

Designed for frozen semi-finished products made from wheat and rye flour.

  • Composition: Wheat flour, emulsifier – DATEM (E472e), ascorbic acid (E300), enzymes
    Dosage: 1.5%

  • Relax

For use with flour containing normal gluten that tears easily and during slow kneading processes.

  • Application: Gluten relaxation
    Composition: Wheat flour, wheat malt, deactivated yeast, ascorbic acid (E300), enzymes
    Dosage: 0.5–1%

  • Super Gray

Improves gas retention, shape stability, and consequently increases product volume.

  • Application: Mass-produced molded breads and loaves
    Composition: Wheat flour, ascorbic acid (E300), enzymes
    Dosage: 0.1–0.3%

  • Pan Mix

Mix for thin pancakes

  • Composition: Wheat flour, dried milk, sugar, egg powder, table salt, baking soda (E500), citric acid (E330), emulsifier DATEM (E472e).
    Dosage: 1:2 (water)

  • Aromatic with Dill

Bread mix

  • Composition: Wheat flour, salt, gluten, sunflower seeds, dried onion, dried dill, enzymes.
    Dosage: 50:50 (flour)

  • barley, plant, wheat, ingredient,beer, agriculture, malt

    Buckwheat with Malt

Bread mix

  • Composition: Wheat flour (Type 1), rye flour, buckwheat flour, rye malt, sugar, salt, gluten, enzymes.
    Dosage: 50:50 (flour)

  • Spicy with Basil

Bread mix

  • Composition: Wheat flour, salt, gluten, sunflower seeds, dried onion, basil.
    Dosage: 50:50 (flour)

  • Buckwheat

Bread mix

  • Composition: Wheat flour (Type 1), buckwheat flour, sugar, salt, gluten, dried onion, sunflower seeds, flax seeds, enzymes.
    Dosage: 50:50 (flour)

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+380 44 296 31 88 

moc.liamg%40doofyegopa

Privacy Policy

LLC “Apogey” 2025© All rights reserved