* Bread softener is a combination of acids, emulsifiers and enzymes which makes bread light and soft. Bread softener contains soya flour which is a natural bleaching agent which makes bread whiter than the bread without softening agents. The bread softener constitutes of TPC, coliform, salmonella, bacillus species and others anti-staling agent which makes bread softer and lighter.
* Bread softener improves bread fermentation stability and expansibility of dough in the ovens which makes bread full and smooth-skinned. Bread softener also makes internal texture and organization of bread more delicate, even and elastic.