News Business Expertise Investors Client area Contact Correctors Improvers Premix Ingredients Services Eurogerm > Activities Improvers of Bakery Bread Improvers Sheet The incorporation of Eurogerm improvers makes it possible to improve the characteristics of the finished products (soft, crisp, texture, flavor, etc.), to personalize them and to control industrial or artisanal processes. Improvers thus respond to a strong market trend aimed at differentiating bakery and pastry products, in order to better satisfy consumer tastes and to adapt to various production and distribution methods. Technological Improvers: ADDIGERM is a range of standard or specific bread improvers suitable for all manufacturing processes. Formulated according to applications and diagrams, they provide safety, quality and productivity. Improvers Complements : To produce a specific effect that optimizes your basic improvers, technological supplements provide, according to your expectations: strength, flexibility, volume, appearance, conservation. Nutritional Improvers: ADDIGERM NUTRI helps to strengthen the nutritional value of flours. The nutritional claims obtained in the finished products depend on the improver selected and the dosage. New Technology Improvers: To respond to changes in the market and manufacturing methods and promote innovation, Eurogerm formulates specific improvers, adapted to new technologies, for different diagrams. E xpertise Boulangère : 1500 breadmaking tests are performed per month in the Eurogerm test center. Objectives: to measure the characteristics of the products and to match the flours and the breads. © EUROGERM | Site map | Legal Notice | General sales conditions | Privacy Policy