Have you ever felt frustrated when making bread but it doesn’t rise properly or the texture isn’t as expected? This problem is often experienced, especially for those who are new to making bread. As a solution, use a bread improver ! This product is specially designed to help produce perfect bread, both in terms of volume, texture, and taste.
Read also: Understanding the Proofing Process: The Key to Soft, Fluffy Bread
What is Bread Improver?
Bread improver is an additive added to bread dough to improve the quality and characteristics of the final product. This ingredient usually consists of a mixture of enzymes, emulsifiers, ascorbic acid (vitamin C), and other additives that help in the fermentation process, development, and texture of the bread. It is often used by commercial bakers to achieve more consistent and high-quality results.
Interestingly, bread improver is only used in very small amounts, which is around 0.2% – 0.4% of the weight of wheat flour. So, for every 1 kg of wheat flour, you only need 2-4 grams of bread improver. Although small, the effect is very significant!
Uses of Bread Improver
Here are some of the benefits of using bread improver in bread dough:
Making the Dough More Fluffy
Bread improver helps the dough maintain its stability throughout the bread-making process, from mixing, shaping, proofing , to baking. With this stability, the dough can produce bread with a larger volume, better crumb texture, and perfect bread crumb .
Improve Bread Texture and Softness
Bread improver contains emulsifiers, which function to create a soft texture. In addition, emulsifiers also help unite difficult-to-mix ingredients such as water and oil, and provide a smooth and easy-to-cut finish.
Shorten Fermentation Time
Bread improver also optimizes the function of yeast, thus speeding up the fermentation process of the dough. This is very important, especially in large-scale production, because short proofing can help meet production and distribution targets.
Reducing Salt Consumption
Salt can produce a dough that is not too sticky and helps the dough rise better. However, excessive use of salt can affect the taste of the bread. By using a bread improver , the use of salt can be reduced without sacrificing the taste or properties of the dough. With a combination of enzymes and vitamin C in it, bread improver will improve the quality of the dough so that it remains elastic, not sticky, and delicious to process even though less salt is used.
Also read: Why Time and Temperature Are So Important In Proofing Bread Dough?
In conclusion, the use of bread improver in bread making is very important, because it helps produce bread with the best and consistent quality, as well as speeding up the bread making process.
In addition to the use of bread improver, the quality of the wheat flour you choose also plays an important role in producing the best bread. PT Manunggal Perkasa, a trusted wheat flour producer in Indonesia, provides high-quality flour for various bread and cake making needs.
Our superior wheat flour products, such as Kantil and Aster have become the main choice for bakery entrepreneurs in Indonesia, especially Java. With a proven composition, wheat flour from PT Manunggal Perkasa ensures that the bread dough has good elasticity, is soft, and the final result rises well.
(ast/qlb)