Bread improvers should be familiar to all bakers. As people pay more and more attention to healthy eating, many people believe that bread improvers should not be added. Modifiers are unhealthy for the human body.

Bread improver is generally a compound food additive composed of emulsifiers, oxidants, enzyme preparations, inorganic salts and fillers. When used in bread making, it can promote bread softness and increase bread baking elasticity, and effectively delay bread aging. . When using bread improvers, pay attention to the ingredients and amounts used, because some ingredients are prohibited for health, and excessive use can cause side effects.

So, should bread improvers be used?
First of all, we need to take a look at what exactly the improver does.

If you want to make good bread, the quality of the water when beating the dough first also plays a key role. Due to different geographical reasons, the water quality (PH) in some places is acidic, so the bread made may have weak gluten and collapse. In some places, the water quality is alkaline, so the bread is likely to be dry.

The biggest role of bread improver is to improve water quality and adjust the pH of water. After adjusting the water quality to optimal, gluten will be improved. In contrast, in the later stage, whether it is the baking expansion or softness of the bread, or the shelf life and texture fineness of the bread, it will be significantly improved.

And that's the general improver, and there's also what we call a freezing improver. Freezing improver is generally used on frozen dough. Nowadays, almost all chain stores deliver frozen dough to various stores. As for these doughs, if no freezing improver is added, the survival rate of yeast will be very low after being frozen for a long time, and it may even be impossible to ferment. Freezing improver can prevent this from happening, allowing the frozen dough to ferment quickly after thawing. Moreover, the original taste is guaranteed.

Therefore, it has to be said that bread improvers do play an indispensable role in daily baking stores.

Some people also say that some high-end European bread and soft European stores do not use bread improvers. In fact, this concept is wrong. In order to highlight the wheat flavor, ordinary French bread naturally does not add any improvers. But just like soft European bread, after adding improvers, the taste becomes better.

Therefore, everyone has to accept the reality that bread with improvers will always taste better than bread without improvers. Otherwise, the improver would not have such a big market. As for the improvement agent not being very good for the human body, this is actually a bit alarmist.

It is true that some amendments have really bad ingredients. However, the improvers developed by some well-known brands can still be trusted. Moreover, the amount of improver added is actually very small, barely even 1%. If you really pursue a healthy diet, I think the first thing you should consider is improving the quality of the ingredients in the bread itself. For example, grease.

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Moreover, when opening a store, one must consider the audience. If you don't add improvers, the bread will not be so soft after baking. Customers will naturally be more willing to choose the softer-looking bread from other stores. Therefore, if bread improvers are not added to real bread, I am afraid that how your store products attract customers will become your first consideration.

If you are willing to use improvers, remember to choose well-known brands, and you must not put too much. As for the improver, only a little bit is enough.

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Established in 2011, with 2 self-owned factories in 2015, Hangzhou Focus Corporation specializes in manufacture and trade of various kinds of food additives, including Bread Improver.Till now, we have built long-term relationship with our customers from over 120 countries. We shall provide you product and service of high quality just as we have done before. We sincerely look forward to working with you to create a better future!

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