1. Sift the bread flour into a wide bowl. Add the sugar, salt and the instant dry yeast, and mix well. Tip: if you're not sure about the potency of your yeast, you can proof/test it by combining the yeast, water and sugar together in a bowl. Leave for 10 minutes or until it starts to foam, form bubbles and look creamy. Bread improvers are substances, which when added to dough, enables the baker to produce an improved loaf with better keeping qualities, finer textures, softer crumb, added bloom and enhanced flavor. There are three main types of bread improvers: 1. Mineral additives 2. Yeast foods 3. Enriching agents MINERAL ADDITIVES Mineral bread improvers S500 is a high quality multi-purpose improver providing you with great volume, dough tolerance and freshness in the production of all types of breads and rolls. Since its launch in 1975, S500 has been a worldwide reference point for bread improvers. @pumpum_bread, please ask only one question per post. Your title asks about improvers for non-leavened bread. Stick to that question in this post. If you also want to ask about improvers for pita (leavened bread) then you can make a new post to ask about that. - BREAD IMPROVER SIMBIO -FOR ALL TYPES OF WHEAT BREAD VARIETIES Increases bread volume. Increases the water absorption of the dough. For bread with softer crumb and long lasting freshness. Enhances flavour. Good bleaching effect. Prolongs shelf life. Boosts oven rising. Increases fermentation tolerance. Improvers Selection Bread improvers provide a multitude of advantages starting during the mixing process and all the way through the baked end result. Benefits of using a bread improver range from machinability, extensibility, reduced mixing time, and more. Enzymes Used In Baked Products. Baking comprises the use of enzymes from three sources: the endogenous enzymes in flour, enzymes associated with the metabolic activity of the dominant microorganisms and exogenous enzymes which are added in the dough. The supplementation of flour and dough with enzyme improvers is a usual practice for flour 2.4 TYPES OF BREAD IMPROVERS Bread improvers are sold in the market. Now approaching hundreds of them .Therefore the various types of improvers, recorded by the food technologist (petmanuel peter 2012), vary in quality from excellent of bread. Are as follows; Steamed bread improver, Angel A-300 soft and fresh-keeping bread improver, E472e bread ngIb.