The entire baking process can be positively impacted by using an improver, Sergio says. From mixing to baking, a good improver is your back-up through every stage of the baking process. Other environment factors become less influential when you work with an improver &#; the increase in humidity, poor flour quality, or when you&#;re just having a rough day, can all be alleviated when using an all-purpose improver.
The mixing process is the foundation of creating a great bakery product. An improver supports the dough development stage through hydration, oxidation and gluten development - the backbone of a well-developed dough. He explains that it can provide better dough manageability and ease during processing, which can directly impact the look of the finished product.
Improvers can offer a baker flexibility in processing straight doughs immediately, as well as fermenting doughs for a longer period of time. One of the most important benefits of using an improver is that the dough maintains its tolerance and stability during the entire process &#; from mixing, shaping, proofing and baking. This improved tolerance results in greater volume, better crumb texture and superior crust characteristics.
When it comes to proofing, different factors can influence the overall finished product. On industrial lines, products are often impacted by transfer points or when moving racks around the bakery. With an improver the dough will maintain its integrity by providing tolerance and stability, reducing the risk of the dough deflating or collapsing before baking.
While in an artisan bakery, dough is often manually handled and the strength of the dough is impacted by the handling and processing, such as the scoring of the product. With an improver, you can get away with much more&#;the dough can handle more abuse, significantly increasing the overall quality and look of the finished product.
Baking - this is where an improver is truly put to the test. When the dough is put into the oven to bake, improvers continue to work and optimize the volume of the finished product (also known as &#;oven jump&#;), providing consistent results. For example, an improver can provide a cohesive crumb structure and consistent crust. Where, scoring has been applied, a great shred &#; a baker&#;s signature, is even more evident.
Sergio has learned all the above the hard way; being confronted with challenging baking environments has taught him that using a dough improver helped him save time and allowed him for consistent baking results time after time. One of his go-to&#;s is S500, our all-purpose improver he refers to as &#;the jack-of-all-trades&#;, offering you piece of mind across all applications.
S500 was one of the flagships of the Puratos range &#; since its launch in , S500 has been a worldwide reference point for bread improvers. Artisan as well as more industrialized bakers see S500 as a product that gives absolute security during all stages of the bread-making process, and one that helps them achieve consistent baked goods. We take pride in our commitment to innovation, which is why we also have a cleaner label version of S500. Leveraging the latest enzyme technologies, S500 CL meets your needs in the bakery and keeps you ahead of the growing trend for ingredient transparency.
If you are looking for something that will offer you both piece of mind and a consistently great product, S500 range will provide you with that and more.
Bread Improver has been a staple ingredient in bakeries for many years and offers benefits for every baker. If you lack variety in your equipment or are worried about the consistency and quality of your flour supply, it can help.
Since the art of baking began, there have been two things that bakers cannot control.
1. Once the bread has left the oven, there is no controlling the rapid ageing process of the wheat starch resulting in the toughening of the loaf. The threat of going stale means that freshly baked bread has had short life-spans for time eternal.
2. The baker has little, if any, control over the quality of the flour they use. In times past, the ageing process would ensure this quality and this raw storage technique was paramount for the baker to create their best batches. But with time and efficiency becoming more of an issue, the storage time decreased, and then vanished.
If your bakery chooses to use bread improver, these age-old issues can become a thing of the past. Not only can you take back control of the baking process, but you can better master some tough challenges, even across your less experienced staff.
Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products.
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It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough. One poor batch can be the difference in making your quota, and perhaps even your profits for the day.
Bread improver makes the baking process more manageable.
The most functional components of improvers are emulsifiers, enzymes, and flour treatment agents. Each ingredient provides technological benefits to the dough by interacting with the flour components. Some of these interactions complement those of others, so an improver needs to be carefully balanced to provide the correct characteristics in the finished baked product.
Enzymes are denatured during baking and are treated as processing aids, therefore they need not be labelled. Emulsifiers and flour treatment agents are E-number additives and must be labelled. Where a &#;Clean Label&#; product is needed, enzymes can be used to replace E-numbers.
1. Bread Improvers are used to improve the quality and palatability of bread made using shorter processes, which would otherwise yield products with poor volume, rubbery crumb texture, and that are quick to stale.
2. Longer processes and better quality flour can produce fantastic products without the need for improvers, but the skills and resources are not always available for this type of bread and such processes are less suited to mass production. Thus, improvers allow bakeries to produce bread of consistent quality and quantity.
3. Many of the ingredients in improvers have very low dosage rates and would be inconvenient to prepare in a factory or in-store bakery. Improvers deliver the correct dosage of these ingredients in a convenient dosage rate &#; usually given as a percentage of the recipe flour. Some recipes require more improver than others. For example, the protein quality in wholemeal flour is lower than for white flour, so it needs more support during the whole process, whereas for rolls the product needs extra stability because there is no tin to support the shape of the product during proofing and baking.
Enzymes, like all proteins, are long chains of amino acids made by all living organisms. The specific sequence of amino acids gives each enzyme its unique three-dimensional shape. This shape gives each enzyme its catalytic activity, and is tailored by nature to perform a specific task &#; much like a specific key is needed to open a lock. Enzymes perform many of the reactions that occur in our bodies, such as digesting food.
Enzymes are used in many industries besides bakery: dairy, brewing, cleaning products and textiles, to name just a few. Every industrial use of enzymes helps to make the process faster, cheaper, cleaner or more environmentally friendly.
In nature, enzymes are produced by living organisms according to a genetic code. Industrial enzymes are made by microorganisms like yeast and bacteria. The microorganisms are fermented and the conditions are carefully controlled so that they produce particular enzymes in sufficient quantity. The resulting broth is filtered, purified, stabilised and standardized to a convenient strength.
The catalytic activities of enzymes are useful for bakers because they can modify mixing time, dough rheology, proof tolerance, bread volume and crumb texture. They can even extend the shelf-life of bread, keeping it soft for several days. Each enzyme works on a specific component of the flour. For example, amylases break down starch whilst lipases modify fats and lipids.
As a Centre of Competence for Bread, British Bakels manufacture a wide range of general-purpose and bespoke bread and roll improvers, to help bakers consistently produce top quality bread and roll products.
If you&#;re a growing bakery who are looking to expand your range or increase the demand on your bread production, improver can be that helping hand on the way.
Bakels produce a wide range of Improvers, according to different customer profiles. Lecitem and Quantum brands provide a range of robust solutions, tailored to specific bakery requirements such as clean label, immediate softness, volume, stability and economy-in-use.
If you&#;d like help on your journey, get in contact, take a look at our bread improvers, and our to help inspire you.
Are you interested in learning more about Bakery Improver? Contact us today to secure an expert consultation!