Tasks, effect and advantages of improvers - IREKS Kompendium

Tasks of improvers

The challenges and consumer expectations of baked goods have risen significantly over the past years. The background is the change of consumption habits, an increasing number of one-person households (out-of-home market), the desire for constant availability and long freshkeeping with a high level of enjoyment of baked goods. The qualitatively high-class baked goods which are on offer every day are not a matter of course. This is possible due to the experience and creativity of the bakers and the considerable advance in baking technology which has been achieved over the past decades. The present-day variety of bread and baked goods is also thanks to the improvers and mixes.

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The generally common use of improvers and mixes in the production of all kinds of baked goods is part of the technological efforts to manufacture baked goods from milled grain products with a high enjoyment and consumption value. In addition to the use of modern machines for dough production, dough processing and baking, the use of improvers represents a specific measure to enhance the production process and the quality of the baked goods.

Effect and advantages of improvers

From originally quite simple improvers, such as malt flours to enhance the enzyme activity, pregelatinized flours to regulate the water absorption and dough acidifying agents to inhibit the starch decomposing amylase in rye doughs, more complexly composed, modern improvers were developed which, regarding their effect, are orientated towards the relevant demands during the production of baked goods.

By means of a targeted use of improvers, concrete advantages can be achieved in regard to the dough, batter and baked goods properties:

I struggled with bread for years.  Generally speaking, I enjoyed what I was making, but it seemed every loaf was a crap shoot.  While I had far more successes than failures, many of the successes had, for lack of a better term, a 'novice' quality.  The flavors were there, the crust usually impressed, but I always had issues with the crumb.  Either it was dense and flat (I used to have a big problem with oven spring.  I don't know what I changed, but one day, that problem just went away), or just plain uninteresting.  Inconsistency ruled.  I could never commit to bringing a fresh loaf for our dinner host, because I never knew what was going to come out of the oven that day.  While I enjoy a crusty, chewy French loaf, I longed for the light, fluffy, airy texture of a particular in-store bakery bread in a city I visit, maybe, twice a year.  And PB&J just needs a certain 'Wonder Bread' character.  I wanted to be able to make these things deliberately.

If you want to learn more, please visit our website Toast-Bread Improvers.

I researched the hell out of it and, reluctantly, decided to try a commercial dough conditioner.  I bought a can of the Honeyville brand (I didn't realize it was a #10 can.  At 1 tsp per cup of flour, this is a lifetime supply!  I'll likely be sharing this.).  

Holy Mother of Pearl!  I've been using this for two weeks, during which time I've baked a half dozen loaves of various types.  This is great stuff!  The bread now does what I want it to!  My technique didn't improve that dramatically overnight, so it can only be the dough conditioner.  Light, fluffy, and airy interior is now at my whim, not the bread gods!

But it's almost embarassing.  My son's first reaction was a sarcastic "so now you can make ...store bought bread at home?"  Yeah, I guess that's what I'm doing.  But I love store bought bread (actually, store baked bread.  Big difference, depending on the store, obviously.)

Am I wrong?  Is there something inherently dishonest about using a commercially produced dough conditioner?  I mean, it's not like making a home made cake from a box.  (or is it?)

If you are looking for more details, kindly visit Baguette Bread Improver.