Bread Improver

The improver can enhance the bread gluten, making the expansion better. It can also make the surface crispy under the condition of high temperature and short time baking. Amylase in improver can produce reducing sugar, making the bread color better.

Advance Information*

Product Overview

Bread Improvers are an essential component in the modern bakery, designed to enhance the quality and palatability of bread prepared using shorter baking processes. The core purpose of a bread improver is to maintain the dough's tolerance and stability throughout the entire baking cycle, encompassing mixing, shaping, proofing, and baking.

HOC's Bread Improver brings with it a host of benefits including enhanced dough tolerance, increased bread volume, improved crumb texture, and superior crust characteristics. This product is crucial for bakeries aiming to produce high-quality bread consistently, irrespective of the varying conditions during the baking process.

Benefits

Enhanced Dough Tolerance

One of the primary benefits of using HOC's Bread Improver is its ability to maintain the dough's tolerance and stability. When dough has improved tolerance, it can withstand various stresses and strains throughout the baking process. This is incredibly beneficial during the mixing, shaping, proofing, and baking stages, where the dough is subjected to diverse conditions that could otherwise negatively affect its consistency and quality.

Increased Bread Volume

The bread improver enhances the gluten in the bread, which is pivotal for the dough’s elasticity and ability to expand. Enhanced gluten allows the dough to trap gases more effectively during fermentation, resulting in increased bread volume. This means bakers can achieve larger loaves with a more uniform structure, which is highly desirable in both home and commercial baking settings.

Improved Crumb Texture

The crumb texture of bread is a critical attribute that affects its overall mouthfeel and consumer satisfaction. HOC's Bread Improver aids in creating a finer and more consistent crumb texture, ensuring every slice of bread meets high standards of quality. The bread's interior will be soft, airy, and uniform, enhancing its palatability and appeal.

Superior Crust Characteristics

A superior crust is one of the hallmarks of excellent bread. HOC's Bread Improver enhances the crust's characteristics, making it crisper and more appealing. This is particularly beneficial for bread baked at high temperatures for shorter durations, as the improver ensures the crust develops an optimal texture and appearance, contributing to a better overall consumer experience.

Enhanced Bread Color

Amylase, an enzyme present in the bread improver, plays a crucial role in producing reducing sugars during the baking process. These sugars contribute to the Maillard reaction, which is responsible for the bread’s golden-brown color. This reaction not only affects the bread's visual appeal but also enhances its flavor profile, resulting in a more delicious and visually appealing product.

Usage Instructions

To achieve the best results with HOC's Bread Improver, it is essential to follow the usage instructions accurately. The recommended dosage will vary based on the specific type of bread being prepared and the desired outcomes. Generally, a small percentage of the total flour weight is sufficient, but for precise guidance, refer to the specific recommendations provided with the product.

Step-by-Step Guide

1. Mixing: Add the bread improver to the flour before starting the mixing process. This ensures it is evenly distributed throughout the dough.
2. Shaping: After mixing, shape the dough as required. The enhanced tolerance provided by the bread improver will help maintain the dough's integrity.
3. Proofing: Allow the dough to proof. The bread improver aids in maintaining stability, ensuring the dough rises uniformly and retains its structure.
4. Baking: Bake at the appropriate temperature. The bread improver will help achieve a superior crust and crumb texture, alongside enhanced volume and color.

Technical Specifications

• Key Ingredients: Enzymes (Amylase), Vital Wheat Gluten, Soy Flour, Emulsifiers
• Form: Powder
• Packaging: Available in 1kg, 5kg, and 25kg bags
• Shelf Life: 18 months from the date of manufacture when stored in a cool, dry place

Applications

HOC's Bread Improver is highly versatile and can be used in various types of bread, including:

White Bread

White bread benefits immensely from the use of a bread improver. The improved gluten structure and dough tolerance result in a loaf that is larger, with a more refined texture and a better crust.

Whole Wheat Bread

For whole wheat bread, which can often be denser due to the whole grains, a bread improver can help lighten the texture, enhance volume, and ensure a more appealing and consistent crumb structure.

Artisan Breads

Artisan breads, with their often complex and variable baking processes, benefit significantly from the use of a bread improver. It ensures consistency and quality, allowing bakers to achieve the desired crusty exterior and soft, airy interior.

Sweet Bread Varieties

For sweet breads, which may contain additional ingredients like sugar and fats, a bread improver helps maintain the dough's structure and stability, resulting in