Concentrated bread improvers
The world outside is changing, and specifically for breadimprovers this is the case. This means that the addition rate of improvers in bread-recipes is going down very rapidly. But of course bakeries want this to go unnoticed by the consumers in the baked end-product.
|
The composition of the breadimprover has therefore become much more important. The improver should perform to contribute to the perfect end-product with a low dosage rate. Years ago the addition rate was sometimes 5% or 3%, but nowadays it is sometimes already down to 0.5%. In the past periods Zeelandia has reached positive results with developing breadimprovers for such low addition rates. In powder and in liquid good results have been achieved in for example the Netherlands, Belgium and the United Kingdom. With sometimes addition rates of 0.5% and even lower. So if there is a clear view on the production process and all the details of the product profile are known also for bread improvers with a low addition rate Zeelandia can develop a tailormade solution. |
For more information, please contact your local Zeelandia representative or Zeelandia International.