Migliora® Bread – Natural Improver

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.