Migliora® Bread – Natural Improver

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SKU: 70081

Natural improver for all types of homemade bread

  • Unique: to bake your best bread ever
  • Increases the volume of your loaves and give them a flaky, golden crust
  • Enzyme improver to add to your favorite recipe

€22.42/Kg

120 g

Packaging Type
€2,69
 

Perfect for all types of bread, Migliora® Bread is the natural improver to add to your favorite recipe to get your best bread ever!

Thanks to the natural enzymes activity, it increases the volume of your loaves and makes the crust crumbly and golden.

Migliora® Bread is not a yeast! Simply add it to your favorite recipe: for short leavening times, add 2 scoops per 500 g of flour; for long leavening times, add 1 scoop.

A small canister of this enzyme bread improver is enough for 3 kg of flour.

Try Migliora® Bread also in combination with our dried Sourdough, for a truly amazing result!

Migliora® Bread can be used instead of Diastatic Barley Malt to get a more regular fermentation, a greater alveolation of the crumb and a more colourful and fragrant crust.

What is Migliora® Bread and what enzymes does it contain?

The innovative natural improver for bread increases the volume and gives a golden, crumbly crust. Watch the video and find out everything you need to know about how the natural enzyme activity improve your recipes!

How to use Migliora® Bread

To get your best bread ever, you don't have to change your favorite recipe! Migliora® Bread is an improver that simply needs to be added to the flour and yeast. Easy to dose, thanks to the special 10g measuring cup, will make your homemade bread even more fragrant and voluminous.

Short leavening: for leavening of about 2 hours, add 2 scoops per 500 g of flour; then follow the instructions in your recipe.

Long leavening: for leavening longer than 2 hours, add 1 measuring cup per 500 g of flour; then follow the instructions in your recipe.

Replaces Diastatic Barley Malt: use Migliora® Bread instead of Diastatic Barley Malt to obtain a more regular fermentation, a greater alveolation of the crumb and a more colorful and fragrant crust. The term "diastatic" indicates that this malt contains natural enzymes capable of breaking down the starches of the flour into sugars, which become immediately assimilable by the yeasts. Diastatic Malt is particularly used in recipes with sourdough and by those who choose long leavening.

Our recipe for homemade bread with Migliora® Bread

Ingredients:

  • 500 g of soft wheat flour type "0"
  • 2 scoops of Migliora® Bread
  • 15 g of fresh brewer's yeast
  • 10 g of salt
  • 300 ml of water

Procedure: in a bowl, knead all the ingredients for about 10 minutes, until the dough is smooth and homogeneous. Let the dough rest for 10 minutes covered with a cloth. Let the loaf rest for 150-180 minutes on a baking tray lined with baking paper, inside the oven turned off. Then, remove the tray, preheat the oven to 220°C and bake for 20-25 minutes. For longer leavening, use 1 scoop of Migliora® Pane for 500 g of flour.

Wheat flour, wheat gluten, enzymes.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.

Energia Energy 1616 kJ | 380 kcal
Grassi Fat 2.2 g
Di cui acidi grassi saturi Saturated fatty acids 0.2 g
Carboidrati Carbohydrates 60 g
Di cui zuccheri Added sugar 0.9 g
Fibre Fibre 2.2 g
Proteine Protein 29 g
Sale Salt 0.10 g

We ensure our commitment to keep all legal information updated on this site regarding ingredients, allergens, instructions for use, recipes, etc., but it may happen that there is a temporary misalignment with the information reported on the packaging.
The information on the actual product label should always be considered up-to-date and truthful and we invite you to carefully check what is reported before using and consuming the product.
We are at your complete disposal for any information, especially for consumers with allergies and intolerances, at the number +390498862160 or at the e-mail address assistenza@ruggerishop.it .

 

Golden crust and super volume

It's non a yeast

With measuring cup

With enzymes for bakery

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