Soft breads such as burger buns and sandwiches are generally produced in industrial lines and besides the dough and bread structure quality, a long lasting freshness and shelf-life is what producers more expect for. Because of its process and its desired qualities, burger buns and other soft breads require the utilization of strong flours and they are one of the hardest breads to produce without any enzymatic improvement.

Polen Food developed special flour improvers which allow reducing or even avoiding the extra addition of gluten as well as make weaker flour use for these products possible.