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Whether the baker makes from scratch or uses a mix, a bread improver can benefit the finished product in a variety of ways. Years of experience within the field has allowed specialist ingredients manufacturer Zeelandia Ltd to develop a wide range of bread improvers to help all bakers who produce either brown or white breads.
Gamma Select Improver is a specialist enzyme based all purpose improver, exceptionally good for the creation of crusty breads, rolls and sticks. With an addition rate as low as 1%, the product is economical to use and helps to softer texture with a longer shelf life and enhanced flavour. Available in 15kg bags, Gamma Select Improver has a shelf life of up to 12 months and so can add value to the finished product all year round.
Particularly developed for brown and wholemeal breads, PRTA and Summit Brown are also available from Zeelandia. PRTA is an enriching product used to improve the structure and volume of finished products. With the ability to take in a lot of water and compensate for flour variations, PRTA helps to create a softer eat and a moist crumb, whilst enriching the overall flavour of the bread. With an addition rate of 2% the 15kg bags allow for all of your brown bread needs to be catered for.
Summit Brown is also an enzyme based, emulsifier free specialist bread improver. Providing an excellent flavour, a light bite and extended shelf life, Summit Brown adds significant value to a product.
Like all of the bread improvers in Zeelandia’s range, it is a powder that is easy to use and weigh. Both PRTA and Summit Brown have shelf lives of up to 12 months.
Article from the July edition of OOH Magazine.
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