On Sale
Vizyon Anatolia 100 Bread Improver – 100g
Flatbreads, such as Lavash, Pita, Sangak, Berberi, Chapatti, Parotta, and Tortillas, present unique challenges in baking. Unlike toast, baguettes, or buns, achieving the ideal balance of extensibility, softness, and crunchiness—while maintaining a consistent color and avoiding excessive chewiness—requires a specialized approach.
Our advanced flour improvers are designed to enhance the texture, structure, and freshness of flatbreads, ensuring they remain soft or crisp (depending on the variety) while staying fresh for 2-3 days after baking. With proven success in multiple countries, these improvers deliver reliable results, making high-quality flatbread production more efficient and consistent.
Enhances the internal structure of the product, ensuring a uniform pore distribution. Increases the final product’s volume and contributes to a thinner, more refined crust in bread. Extends the product’s shelf life.
Directions for Use:
For optimal results, use 100g to 200g of Vizyon Anatolia 100 per 100kg of flour. Not suitable for consumption unless baked.
How many packets do I need?
Enter your flour amount to calculate how many packets of Vizyon Anatolia 100 (100g) you’ll need. Result shows a range because Anatolia 100 has a recommended dose range of 0.1–0.2%.
kg of flour
25–50 g
1 packet
This calculator uses the recommended dosage as a starting point. Actual amounts may vary depending on flour quality and other variables. For larger orders or technical advice, contact us.
Vizyon Anatolia 100 Bread Improver – Turkish Bread Recipe
Ingredients
- Bread flour (100%) – 465g
- Water (70%) – 325g
- Olive oil (2%) – 9g
- Salt (2%) – 9g
- Instant yeast (0.4%) – 1.8g
- Vizyon Anatolia 100 (0.1%) – 0.5g (or 1/8th teaspoon)
Makes two 400g loaves.
Method
- Place every ingredient in the bowl of a stand mixer with the paddle attachment and mix on slow for two minutes. The dough should form a shaggy mass that will initially cling to the paddle. Increase the speed of the mixer to medium and let the dough knead for about six minutes. The dough will be shiny, silky and stretchy. Wet your hands to handle it. It should register 26 degrees celsius.
- Place the dough into an oiled container and leave to bulk ferment for two hours, folding once an hour into the bulk ferment.
- Dump the dough onto a well floured surface and divide the dough into two even rectangles. Place the cut Turkish bread into a waiting peel and leave to rest for ten minutes. Meanwhile preheat your oven to 240 degrees celsius, ideally with a baking steel or stone inside it.
- Lightly mist the Turkish bread with water and top with sesame and nigella seeds. Use your three middle fingers to dimple the dough lengthways. Allow the dough to rest for 20-30 minutes before placing it into the hot oven. Try to create as much steam as you can.
- Bake the Turkish bread for 25-30 minutes until the base is hollow when tapped and the seeds have begun to toast.
- Allow to fully cool before slicing.
Product Features
- Suitable for all kind of flour mixtures depending on amount of the Vizyon Anatolia 100.
- Optimized enzymatic activity
- Optimum dough stability
- Crumble-proof
- Softness that lasts until the next day
- Increases volume of the bread and provides longer shelf life
- Perfect crust colour
