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Improver [1100]

Also Known As : E1100, Amylase


Usage Tips

  1. Improver [1100] is used in breadmaking. It breaks down the starch resulting in sweet taste and causes bread to rise. It also enables weak (low gluten) flour to rise higher and faster than it would do ordinarily.

Common names and forms

  1. Amylase
  2. Cereal Amylase
  3. Dough Improver (Amylase (E1100)
  4. Enzyme (E1100)
  5. Enzymes (INS 1100)
  6. Flour Treatment Agent (INS 1100)
  7. Improver [1100(i)]


Improver [1100] is also known as Amylase. It is an enzyme that breaks down starches into simple sugars and is widely used in bread making to break down complex starches found in flour. Amylase occurs naturally in yeast and when added to flour breaks down the starch to give a sweet taste, and causes the bread to rise as a result of CO2 production. Commercially amylase is used a bread improver and raising agent.


Bakers with long exposure to amylase-enriched flour are at risk of developing dermatitis or asthma.(1)

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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”