Ataer Gıda

Product Name	Purpose of Use, Effects on Bread and Dough
Partner 10P	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Partner 80P	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Partner 90P	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Partner 100P	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Partner 100P Power	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Partner 100P Gold	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Platin Active	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Platin Max	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Platin Plus	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Platin Power	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Platin Gold	Suitable for bread flours. Strengthens the gluten network, providing durability during kneading and shaping. Increases the dough’s gas retention capacity, resulting in better volume and rise. Ensures the bread crumb is soft, homogeneous, and elastic. Supports balanced and uniform pore distribution. Provides a smooth, shiny crust with the desired color tone. Helps maintain the bread’s softness for a longer period after baking.
Partner 20P	Suitable for household flour consumption. Makes the dough easier to handle under home kneading conditions (by hand or with home-type mixers). Provides good rise, ideal volume, and softness for home baking (bread, pastry, cake, cookies).
Partner 30P	Suitable for flatbread and pita flours. Increases dough extensibility, allowing maximum stretching without tearing, and keeps the product fresh longer. Prevents dough rubberization. Prevents drying in pita and flatbread, keeping the product fresh for a long time.
Partner 40P	Suitable for phyllo and pastry flours. Improves extensibility without reducing dough resistance. Provides elasticity to the dough, preventing tearing during rolling. Prevents the final product from becoming doughy, giving a melt-in-mouth texture.
Partner 50P	Suitable for pita flours. Improves dough elasticity and gas retention capacity. Prevents tearing during kneading and shaping, making rolling easier. Gives pita its characteristic golden color and shine while supporting thin crust formation. Helps maintain the softness of pita after baking for a long time.
Partner 60P	Suitable for simit (bagel-like) flours. Produces elastic and durable dough, preventing tearing during kneading and shaping while improving workability. Supports shiny, crispy, and golden-brown crust formation typical of simit. Provides a uniform crumb structure and optimizes fermentation by controlling dough expansion.
Partner 70P	Suitable for baguette production. Improves dough stability, elasticity, and gas retention capacity, facilitating shaping by hand or automatic lines. Creates a homogeneous and open crumb structure. Increases oven spring and ensures even browning of the crust.
Partner PLX	Suitable for specialty flours. Enables desired texture, volume, and crust properties in products like açma, pogaca, pita, and pizza. Supports stable and elastic dough during kneading, shaping, and rolling. Controls fermentation and proofing characteristics according to product type, ensuring a homogeneous crumb with the desired pore structure. Facilitates mass production and compatibility with different equipment. Helps preserve product softness and freshness after baking, delaying staling and extending shelf life.

Taking into account different wheat blends, oven types, factory technologies, regional conditions, and customer expectations, laboratory analyses, R&D, and baking studies are conducted to determine the most suitable improver specifically tailored for each domestic and international factory.

Flour Improvers

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