THE PICTURES ARE BREADS MADE AT HOME USING A KENWOOD TYPE MIXER FITTED WITH A DOUGH HOOK
Breads L to R
Granary Coburg - Wholemeal Tin - Organic wholemeal - Coburg & Wholemeal
The above breads were made at home, by my wife, using our Dough & Bread Improver at rates of between 1 & 2%. (based on flour)
She also used fresh yeast
OUR IMPROVERS HAVE BEEN EXTENSIVELY TESTED AND ADAPTED FOR ALL TYPES OF HOME BREADMAKING INCLUDING BREAD MACHINES & TRADITIONAL METHODS
CHECK EARLY FEEDBACK FOR SATISFACTION
WHAT IS AN IMPROVER & WHY ARE THEY USED?
The term 'bread improver' is used to embrace a wide range of materials that can be added to wheat flour and dough in order to improve some aspect of dough behaviour and final bread quality. The use of the term is common and most often applied to the addition of several ingredients at low levels blended with a 'carrier', a material that may or may not have functional properties, but may instead aid dispersion and provide a more conveniently handled material. The content of bread improvers is influenced by legislative control and a list of permitted ingredients that is permitted in breadmaking. Our improvers comply to these controls. Alternative names for improvers include:
-
Dough conditioners - A specific improver that changes the handling characteristics of the dough.
-
Processing aids - Provide a similar function to dough conditioners.
-
Oxidising agents - Have a more specific role and are concerned mainly with the formation or the gluten network in a dough.
-
Additives - More common applied to specific ingredients.
-
Concentrates - Similar to an improver but with a greater range of ingredients present (e.g. sugar, fat and salt).
Almost any material added to a flour and water dough will have some improving effect. For example, the addition of yeast improves the lightness and palatability of the bread, whilst salt changes the handling properties of the dough and adds flavour to the baked bread.
Some of the most common ingredients used in bread improvers are noted below:
- Aids to dough processing - enzyme active preparations, e.g. malt or fungal alpha amylases.
- Aids to gas production - yeast foods.
- Aids to gas retention - oxidising agents, such as ascorbic acid (vitamin C)
- Aids to bread softness: such as glycerol mono stearate (GMS)
- Aids to improving crumb colour and softness - soya flour.
All the above are natural, some of which can be can be found in our improver.
By using our improver you will be able to cut down on processing time (Bulk Fermentation Time - BFT) for traditional dough making. Improved dough gassing, gluten forming, bread texture, crumb softness, shelf life and flavour. Our improver is for both traditional home dough making processes and home bread machines.
FURTHER QUESTIONS WELCOME
WE ARE HAPPY TO HELP | 
Basket
) 
