The use of performance improvers is very common, particularly in industrial and commercial bakeries. For many bakers, using improvers is a pragmatic response to production requirements and consumer expectations, although this may vary according to baker’s business model and values. But what is an improver exactly? What role does it play in baking? What are the tips for maximizing the effectiveness of improvers?
What is a bread improver?
A bread improver is an additive used in the manufacture of bread and bakery products to optimize the quality of traditional breads, special breads or viennoiseries and improve the manufacturing process. It is often used by professional bakers to obtain more consistent baked products or special characteristics. The use of an improver may vary according to the type of bread or bakery product to be produced and the characteristics of the product to be improved.
Bread improvers can contain various components, such as :
– Enzymes: help improve gluten structure and make dough more supple.
– Emulsifiers: facilitate mixing of ingredients and improve bread texture.
– Oxidants: strengthen the dough and increase fermentation tolerance.
– Ascorbic acid (vitamin C): acts as an oxidant to improve dough structure.
Main functions of bread improvers
Bread improvers have a number of different functions, here are the main ones:
– Improve texture and volume: bread improvers can make bread lighter, airier and more voluminous by facilitating the action of gluten, increasing water retention capacity or stabilizing the dough. They can also influence bread color, giving a more appetizing golden crust.
– Standardize production: in an industrial or large-scale environment, improvers guarantee consistent results, regardless of the quality of basic ingredients like flour, or climatic conditions (heat, humidity, etc.).
– Speed up fermentation processes: some improvers reduce fermentation times, which is essential for bakers seeking to increase productivity without compromising product quality.
– Extend shelf life: by slowing down the aging of bread, improvers can help maintain freshness for longer, reducing waste and product returns.
Tips for using improvers effectively
– Choosing the right improver for your product
For traditional breads (baguettes, country breads, etc.), select an improver that promotes fermentation and develops an airy, honeycombed crumb, while ensuring good dough tolerance.
For special breads (wholemeal, rye, seeded), choose an improver that improves tolerance of heavier, less extensible doughs.
For viennoiseries (croissants, brioches), use an improver that optimizes dough elasticity and flakiness.
– Respect the recommended dosage
Improvers are generally highly concentrated, and it’s important to respect the dosage indicated by the manufacturer. Excessive amounts can alter the taste and texture of the final product. In general, the dosage is between 0.1% and 0.5% of flour weight (1 to 5 g of improver per 1 kg of flour). Be sure to read the specific instructions.
– Incorporation into dough
Two key points to observe:
– Direct incorporation: add the improver at the same time as the flour and other dry ingredients, before beginning kneading.
– Uniformity: ensure the improver is evenly distributed throughout the dough, for optimum efficiency throughout the production batch.
– Consider the type of flour
Flours low in gluten or more delicate (like those used for specialty breads) often require improvers that strengthen gluten structure. Make sure the improver you choose is compatible with the type of flour used.
– Kneading and fermentation conditions
An improver can also have an impact on kneading time and shaping tolerance. It is advisable to test the dough regularly during the first few uses to determine if adjustments to kneading or fermentation time are needed.
– Adapt to climate and temperature Improvers often help dough to better resist climatic variations (heat, humidity). If the baker works in a very hot or humid environment, it is necessary to adjust the quantity of improver to compensate for these conditions.
– Use in bread machines or industrial production
If the baker works with machines or in industrial production, check that the improver is compatible with reduced fermentation times or intense mechanical kneading conditions.
– Test and adjust
It’s always recommended to test small quantities to observe the effects of the improver. Each batch may react differently according to raw materials and baking conditions.
Today, performance improvers are widely used by professionals. In industrial and semi-industrial bakeries such as large chains, where production volumes are high, improvers are essential. These establishments must optimize production processes and ensure consistent, high-quality products throughout the year, regardless of variations in flour quality or climatic conditions. Improvers help guarantee this consistency.
Always committed to offering high-performance, quality products to its clients, whether professionals or bakery enthusiasts, Bakery Distribution Warehouse provides a ‘Améliorant de performance‘ imported directly from France in partnership with Moulins Foricher. Made with wheat flour, it is guaranteed GMO-free.
To order your Foricher Performance improver, click here
(Photo credit: Les Moulins Foricher / Laurence Rousselot – Mots en Tête / Pexel / Freepik)