Among the advantages of improving the powder of Razavi baguette breads, we can mention increasing the volume and softness of the bread texture, reducing the rising time, increasing the shelf life and crispness of the bread, improving the color and creating an ideal taste. At the rate of 0.125 to 0.2% of the weight of the flour used, equivalent to 50 to 80 grams for each 40 kg bag of flour, when preparing the dough, mix the Razavi baguette improver with flour and yeast in the mixer and use it
