Bread Ingredients

Flour

Flour is a finely ground powder made from grains, most commonly wheat. It serves as a fundamental ingredient in baking, used to create a wide variety of products such as bread, pastries, cakes, and cookies. Flour provides structure to baked goods due to its gluten content, which forms an elastic network when mixed with water. Different types of flour, such as all-purpose, bread, cake, and whole wheat, cater to specific baking needs, each varying in protein content and texture. Versatile and essential, flour is a staple in kitchens around the world, contributing to countless delicious creations.

Bread improvers

Bread improvers are carefully formulated blends that help bakers achieve consistent, high-quality results. These mixes typically contain enzymes, emulsifiers, and oxidizing agents that work together to strengthen the dough and support gluten development. The result is bread with better volume, a finer and more uniform crumb, and an overall improved texture.

In addition to enhancing dough performance, bread improvers make the production process more efficient by improving dough handling and machinability. They can also help maintain freshness by slowing down the staling process, extending the bread’s shelf life and keeping it soft for longer.