Bread Improver should you use it or not ? How bread improver works

Hi Folks and welcome to today's video, I'm showing you what bread Improver is all about, Why would you use it or not, what's in it, and how to use it, Do you need it at home, Bread Improver this is my final Episode of 3 on bread Improver, 😃 Checkout the description below for more Info enjoy laters
For WHY WOULD YOU USE BREAD IMPROVER?
Bread Improver Feature
Bread Improver has been a staple ingredient in bakeries for many years and offers benefits for every baker. If you lack variety in your equipment or are worried about the consistency and quality of your flour supply, it can help.

Since the art of baking began, there have been two things that bakers cannot control.

1. Once the bread has left the oven, there is no controlling the rapid ageing process of the wheat starch resulting in the toughening of the loaf. The threat of going stale means that freshly baked bread has had short life-spans for time eternal.

2. The baker has little, if any, control over the quality of the flour they use. In times past, the ageing process would ensure this quality and this raw storage technique was paramount for the baker to create their best batches. But with time and efficiency becoming more of an issue, the storage time decreased, and then vanished.

If your bakery chooses to use bread improver, these age-old issues can become a thing of the past. Not only can you take back control of the baking process, but you can better master some tough challenges, even across your less experienced staff.

WHAT IS A BREAD IMPROVER?
Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products.

It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough. One poor batch can be the difference in making your quota, and perhaps even your profits for the day.

Bread improver makes the baking process more manageable.

WHAT IS IN BREAD IMPROVER?
The most functional components of improvers are emulsifiers, enzymes, and flour treatment agents. Each ingredient provides technological benefits to the dough by interacting with the flour components. Some of these interactions complement those of others, so an improver needs to be carefully balanced to provide the correct characteristics in the finished baked product.

Enzymes are denatured during baking and are treated as processing aids, therefore they need not be labelled. Emulsifiers and flour treatment agents are E-number additives and must be labelled. Where a ‘Clean Label’ product is needed, enzymes can be used to replace E-numbers

Bread Improver should you use it or not ? : how
bread improver work

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Home baker flapjack recipes    • Home Bakers Best Oat Flapjacks  
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00:00 Introduction
00:11 What is Improver
00:41 Flour needed for Improver
02:02 How much Improver is needed
03:22 This is how Improver works
04:40 How Improver works for me
05:46 Do I think you need it
06:16 How much should I need for my bread
07:11 What's the diffents between the 2 loafs I made
08:08 Where can I buy it from