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Alfa Naturale

The Real High-Performance Clean Label Bread Improver

Today’s consumers are increasingly aware of the importance of healthy food and its production. They now prefer their bread and other bakery products to be free from chemical additives and synthetic emulsifiers, while not comprising on its taste or appearance.

What if bakers could easily replace their old conventional improver with a new extra strong concentrated natural solution? What if they were able to offer their customers quality, voluminous bread, full of flavor but made from only natural ingredients?

Here at Grainar we have developed probably the best clean label bread improver on the market.  Alfa Naturale is an excellent all-around improver with its novel blend of natural concentrated ingredients and enzymes. It is a great choice for those bakers who are facing the challenge of delivering consistent bread quality despite fluctuating flour performance and wide variations in requirements for different types of breads.

Alfa Naturale

Great Quality Enhancement

Superior dough behavior during the bread making process

*Conventional improver contains chemical additives and synthetic emulsifiers

Pan bread +42% Volume

Control Conventional Improver 1kg/100kg flour Alfa Naturale 50gr/100kg flour
100% 118% 142%

The addition of Alfa Naturale in pan bread results in 42% more volume compared to the untreated, and 24% more volume compared to the conventional improver.  It also has improved machinability and crumb structure.

Whole wheat bread +22% Volume

Conventional Improver 1kg/100kg flour Alfa Naturale 50gr/100kg flour
100% 122%

The addition of Alfa Naturale in whole wheat bread results in 22% more volume compared to the conventional improver, with a superior loaf shape, crumb structure and crust opening.

Identical baking performance with Grainar’s flagship Alfa 100

Alfa Naturale 50gr/100kg flour Alfa 100 50gr/100kg flour
100% 104%

The addition of Alfa Naturale results inidentical baking performance with Alfa 100 in terms of volume, crumb structure, crust color and dough behavior.

Dosage Recommendation

The dosage range is within 30g -70g per 100kg of flour. The optimal dosage depends on flour quality and baking procedures therefore it is recommended that the exact dosage be detirmined through bakery trials.