1 cup nonfat dry milk powder. 2 cups wheat gluten. 2 teaspoons powdered ginger (you will not taste it) 4 tablespoons dry pectin. 4 tablespoons unflavored gelatin. 4 tablespoons lecithin granules. 1 tablespoon ascorbic acid, crystals. Steps: Mix all together in a bowl and store in refrigherator in an airtight container. You can grate this cheese with the bread and other ingredients, or just stick to adding a thick cheesy layer to the top of the stuffing before baking. Just don't forget to pull the foil off the The super improver contains a special emulsifier, which can prohibit shrinkage during bread cooling. And this will make bread soft and fluffy at long term. （In the above picture, the bread at left is of no improver and the bread at right is of 1% improver. It can be seen that the improver can effectively improve the bread volume and structure 18. A big factor besides the dough is the temperature at which you bake the bread. If you are not baking it at some recipe specified temperature you are probably playing on the safe side and your breads won't raise much. You have to heat the CO2 pockets quickly so that they expand before the dough hardens. The more temperature you can give it 1/2 cup nonfat dry milk. 1 teaspoon powdered ginger. Mix together and store in an airtight container in the refrigerator. For 100% whole grain bread, use 3 tablespoons per loaf. Add to your recipe along with the flour. As I mentioned above I use 2 tablespoons for half wheat and half white flour. Improve the taste, make the bread gluten and sweet. Improve the water holding capacity of bread, delay the aging of finished products, and prolong the shelf life. 3. Be careful when using bread improver. Read the instructions first .

can i make bread improver