With over 30 years of experience in this field, we have developed many different types of additives, emulsifiers and stabilizers for bakery applications.

With the work of our expert technologists and the support of our R&D team in our application centers, we have developed bread additives for baguettes, toast and sandwich breads, multigrain and various types of bread, using emulsifiers that we produced.

Each of our products, which require long and careful work, may have different characteristics according to customer demands, the region or the application itself. In order to choose the right product for you in our wide range of products, please contact us., 

Key Benefits;

• Enhances volume of leavened products
• Enhances stability and quality of baked products
• Improves dough stability and elasticity
• Enhances texture and structure
• Extends shelf-life of packed products
• Improves crumb softness
• Ensures thin crust form
• Improves volume 

 Key Features;

• Cost Effective 
• Optimized nutrition values
• Sustainable quality in accordance with GMP standards
• Non-GMO
• Halal Certified
• Kosher Certified
• Palm-free alternatives available
• RSPO alternatives available
• Minimum 18 months of shelf-life

Products*;

• ERVESA AS 0050 CRUSTY BREAD IMPROVER
• ERVESA AS 0100 SOFT BREAD IMPROVER
• ERVESA AS 0200 MULTIGRAIN BREAD IMPROVER

(*) In order to offer you the right type of these emulsifiers, please contact us.