Bread Improver – A Valuable Tool For Bakers

Bread Improver – A Valuable Tool For Bakers

Bread has been a staple food in many cultures for centuries and its allure lies in its simplicity and versatility. However, achieving the perfect loaf of bread can be a complex endeavor. Enter bread improver – a valuable tool in the baker’s arsenal.

In this comprehensive article, we will explore the world of bread improvers. Their purpose, the various types available and the ways in which they enhance the art of baking.

Section 1: Understanding Bread Improvers

1.1 Bread improver is a combination of ingredients designed to enhance the quality, texture and shelf life of bread. It typically consists of enzymes, emulsifiers, oxidants and other substances that work synergistically to improve the baking process and the final product.

1.2 Enzymes play a crucial role in bread improvers. They help break down starches into sugars, which serve as a food source for yeast, promoting fermentation and dough development. Enzymes also improve dough stability, resulting in better volume, texture and overall quality of the bread.

1.3 Emulsifiers and dough strength emulsifiers, such as lecithin or mono- and diglycerides, contribute to dough strength and structure. They help retain moisture, improve crumb texture and increase the softness and shelf life of the bread.

1.4 Oxidants and dough maturation oxidants, like ascorbic acid or potassium bromate, aid in dough maturation by strengthening the gluten network. This leads to improved dough elasticity, gas retention and volume in the final baked product.

1.5 Apart from enzymes, emulsifiers and oxidants, bread improvers may contain additional ingredients such as vital wheat gluten, dough conditioners (mal flour) and antioxidants. These ingredients further enhance the dough’s performance, texture and shelf life.

Section 2: Benefits of Bread Improvers

2.1 Improved Dough Handling and Consistency. Bread improvers enhance dough handling characteristics, making it easier to work with and shape. They improve dough elasticity, extensibility and tolerance, resulting in a more consistent and uniform product.

2.2 Enhanced Volume and Texture. Bread improvers contribute to improved bread volume and texture. They help trap and retain gas during fermentation, leading to a lighter, airier crumb structure. This creates a more desirable mouthfeel and overall eating experience.

2.3 Extended Shelf Life. By enhancing the bread’s moisture retention and texture, bread improvers can extend its shelf life. They slow down staling, preventing the bread from becoming dry and crumbly too quickly, thus improving its overall freshness and longevity.

2.4 Uniform Crust Colour and Appearance. Bread improvers help achieve a more consistent crust colour and appearance. They promote even browning, reduce surface blistering and create a desirable glossy finish, enhancing the visual appeal of the bread.

2.5 Customization and Versatility. Bread improvers offer a range of options for customization and versatility. Different types and combinations of improvers can be used to cater to specific bread varieties, such as whole wheat, artisanal, or gluten-free bread. This allows bakers to tailor their recipes and meet the demands of various dietary preferences and consumer preferences.

Section 3: Types of Bread Improvers

3.1 Commercial Bread Improvers. Commercial bread improvers are widely available and often come in powder or liquid form. They are specifically formulated to address the specific needs of commercial bread production, providing consistent results and improved efficiency.

3.2 Natural Bread Improvers. For those seeking a more natural approach, there are natural bread improvers available that utilize ingredients like sourdough starters, pre-ferments or natural enzymes. These alternatives offer a more traditional and artisanal approach to bread-making while still providing similar benefits.

3.3 Specialty Bread Improvers. Specialty bread improvers are designed for specific types of bread, such as whole wheat, rye or gluten-free. They are formulated to address the unique challenges and requirements of these bread varieties, ensuring optimal results in terms of texture, volume, and shelf life.

Section 4: Considerations and Alternatives

4.1 Labeling and Consumer Awareness. It is important for consumers to be aware of the ingredients used in bread improvers. Some additives, such as potassium bromate, may be restricted or regulated in certain countries due to potential health concerns. Bakers and consumers should prioritise transparency and choose improvers with safe and approved ingredients.

4.2 Balancing Art and Science. Bread improvers can be a valuable tool, but it is essential to maintain a balance between art and science in baking. While improvers can enhance certain aspects of bread, the artistry of handcrafted bread-making should not be overshadowed. Bakers should strive to find the right balance that aligns with their baking philosophy and the desires of their customers.

4.3 Alternative Methods and Techniques. While bread improvers have their benefits, some bakers prefer to rely on natural methods to achieve similar results. Sourdough starters, pre-ferments and longer fermentation times can enhance bread quality without the need for commercial improvers.

4.4 Future Trends in Bread Improvers. The field of bread improvers is constantly evolving, with ongoing research and development to address consumer demands for healthier, more sustainable, and natural products. Trends such as clean label ingredients, plant-based additives and personalized nutrition are shaping the future of bread improvers.

Conclusion

Bread improvers play a significant role in the art of baking, providing bakers with tools to enhance dough handling, volume, texture, and shelf life. Through the use of enzymes, emulsifiers, oxidants and other ingredients, these additives bring numerous benefits to the baking process and the final product. However, it is important to strike a balance between the use of improvers and maintaining the artistry and authenticity of handcrafted bread-making.

Bread improvers offer bakers versatility, consistency, and the ability to meet the demands of today’s diverse consumer preferences. Yet, it is equally important for bakers to consider natural alternatives and be mindful of the ingredients used in commercial improvers.

By embracing the advantages of bread improvers while maintaining a commitment to quality and transparency, bakers can continue to elevate the art of bread-making and delight bread lovers with their creations.

Unlocking the Power of Vital Wheat Gluten

Unlocking the Power of Vital Wheat Gluten

When it comes to baking, achieving a desirable texture and structure is a fundamental goal. Vital wheat gluten (AKA gluten) is a concentrated form of the protein found in wheat and has become a game-changer for bakers worldwide.

With its ability to enhance dough elasticity and provide structure, vital wheat gluten has gained significant recognition not only in the baking industry but also in the vegan community.

In this article, we will explore the world of vital wheat gluten, understanding its properties, benefits, and diverse applications in baking.

Understanding Gluten 

Before we delve into the specifics of vital wheat gluten, it is essential to grasp the concept of gluten itself.

Gluten is a complex mixture of proteins present in wheat and other related grains like barley and rye. It is composed of two primary proteins: gliadin and glutenin. When combined with water and kneaded, gluten forms a network of elastic strands, providing the structure and texture necessary for baked goods.

The Basics of Vital Wheat Gluten 

Vital wheat gluten, also known as gluten flour, is derived from wheat flour by extracting and drying the gluten proteins. This process concentrates the gluten content, resulting in a fine, powdery substance. The term “vital” refers to the importance of gluten in baking, while “wheat” signifies its source.

Vital wheat gluten serves as a valuable ingredient in various baking recipes, especially when working with low-gluten flours or when a stronger dough structure is desired. It acts as a binder, giving doughs the necessary elasticity and enabling them to hold gas produced by yeast or baking powder. This, in turn, leads to improved rise, texture and overall quality of the final baked product.

Benefits of Vital Wheat Gluten 

The inclusion of vital wheat gluten in baking recipes provides numerous benefits that contribute to exceptional results.

Let’s explore some of its key advantages:

Enhanced Dough Strength and Elasticity

Vital wheat gluten significantly enhances the strength and elasticity of dough. It acts as a natural dough conditioner, allowing it to withstand the expansion caused by gas production during fermentation and baking. This results in bread with excellent volume, a light crumb and improved texture.

Increased Shelf Life and Freshness

By improving the dough’s structure, vital wheat gluten helps retain moisture, thus prolonging the shelf life of baked goods. It prevents them from becoming stale quickly and maintains their freshness, making them enjoyable for a more extended period.

Improved Texture in Gluten-Free Baking

While vital wheat gluten is not suitable for those with gluten intolerance or celiac disease, it can be a valuable addition to gluten-free baking. When combined with alternative flours, vital wheat gluten provides structure and elasticity that gluten-free flours inherently lack. This addition results in gluten-free bread, cakes, and pastries with a more desirable texture and improved crumb structure.

Better Rising and Loaf Volume

Vital wheat gluten improves the rising ability of dough, leading to increased loaf volume. This is especially beneficial when working with low-protein flours, such as whole wheat or rye, which typically produce denser bread. By adding vital wheat gluten, bakers can achieve a more substantial rise, lighter texture, and a well-formed loaf.

Consistent Results and Improved Handling

Vital wheat gluten aids in producing consistent results, making it a valuable tool for both professional and home bakers. It provides more predictable dough behavior, allowing for easier handling, shaping, and molding. This consistency ensures that each batch of baked goods turns out uniformly excellent.

Incorporating Vital Wheat Gluten into Recipes 

Adding vital wheat gluten to recipes requires careful consideration of the appropriate amount to use.

It is typically used in small quantities, ranging from 1 to 3 tablespoons per cup of flour, depending on the desired outcome and the specific recipe. It is crucial to follow the recommended guidelines and adjust accordingly based on individual preferences and the type of flour being used.

When incorporating vital wheat gluten, it is best to mix it with the dry ingredients before adding any liquids to ensure even distribution. This prevents the gluten from clumping together, resulting in a more uniform dispersion throughout the dough or batter.

Transforming Vegan Cooking with Delicious Possibilities

One of the most significant benefits of vital wheat gluten in vegan cooking is its ability to provide exceptional textural versatility to various dishes. Here’s how it can elevate the plant-based culinary experience:

Meat Substitutes

Vital wheat gluten is commonly used to create plant-based meat substitutes, such as seitan. By combining vital wheat gluten with seasonings, herbs and liquids, chefs can shape and cook seitan to resemble various meat textures. The result is a flavorful and protein-rich alternative to meat that can be used in stir-fries, stews, sandwiches and more.

Delicate and Tender Textures

When vital wheat gluten is mixed with other ingredients and cooked in a specific manner, it can produce delicate and tender textures. For example, when steamed or poached vital wheat gluten-based dishes can have a soft, almost “melt-in-your-mouth” quality that adds a luxurious element to vegan cuisine.

Chewy and Satisfying Textures

Vital wheat gluten is also known for its ability to create chewy and satisfying textures, making it ideal for dishes such as vegan sausages, burgers and meatballs. The chewiness adds depth and a more meat-like mouthfeel to these plant-based alternatives.

In Conclusion 

Vital wheat gluten offers a plethora of benefits for bakers and cooks seeking to elevate their baking and cooking endeavors. Its ability to enhance dough elasticity, improve structure and contribute to better texture and volume in baked and cooked goods makes it a valuable ingredient to have in the kitchen. From professional bakers striving for consistency to home cooks aiming to achieve the perfect loaf of bread, vital wheat gluten unlocks a world of possibilities.

By understanding the unique properties and advantages of vital wheat gluten, bakers can confidently experiment with various recipes, knowing they have a reliable tool to enhance their baking creations.

So, embrace the power of vital wheat gluten and take your baking to new heights by crafting exceptional bread, pastries and more with ease and finesse.

Baking Hot Cross Buns At Home

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Baking Hot Cross Buns At Home

Baking hot cross buns at home is a fun and rewarding experience. Before getting started, make sure to have all the necessary ingredients, including traditional spices like cinnamon and nutmeg. It is such a delight to have the aroma of freshly-baked hot cross buns fill your home. I’m sure you’ll have a great time baking them, and I can’t  wait to hear your experience!

History Of Hot Cross Buns

Hot cross buns have a long and interesting history that dates back to ancient times. It is believed that they originated in ancient Greece and Rome as a sweet bread made with honey, spices, and raisins. The Romans used to mark the bread with the shape of the horns of their goddess Diana to symbolize fertility.

In the Middle Ages, hot cross buns were associated with Easter and were baked by monks and sold to the poor as a way to mark the end of Lent. They were marked with a cross to represent the crucifixion of Jesus Christ.

Over time, hot cross buns became an important part of Easter traditions in many countries around the world. In England, they were traditionally eaten on Good Friday, and it was believed that they had healing powers. In fact, it was said that if you hung a hot cross bun in your house, it would ward off evil spirits and bring good luck.

Today, hot cross buns are still popular around Easter time, and they are enjoyed in many different ways. Some people eat them toasted with butter, while others enjoy them with jam or even as part of a sandwich. Whatever your preference, hot cross buns are a delicious and historically rich treat that will continue to be enjoyed for many years to come.

Hot cross buns are a traditional British Easter food that have been enjoyed for centuries. The buns have a rich history dating back to the 12th century, and they are still a beloved treat today. While hot cross buns can be bought from most bakeries and supermarkets throughout the year, there is something special about baking them at home. In this essay, we will discuss the process of baking hot cross buns at home. Hot cross buns are traditionally eaten on Good Friday, but they can be enjoyed anytime with a cup of tea or coffee.

A tray of homemade hot cross buns baking in the oven

Hot Cross Bun Kits

At Basic Ingredients we have tried to make it easier for everyone to make hot cross buns at home with our kit containing all the necessary ingredients and instructions.

Companies buying hot cross bun kits for their employees is a wonderful gesture that shows the company’s care and appreciation for its staff. These kits can bring joy and create a sense of community among employees, especially during festive seasons like Easter. In addition, it promotes teamwork and collaboration as the employees can bond over baking these delicious treats. It also serves as a reminder that the company values its employees’ well-being both at work and outside work. Overall, corporate buying hot cross bun kits is a thoughtful and impactful way to foster a positive working environment.

Our easy to use, pre measured hot cross bun kits are ready to go. When you order a minimum of 20 kits, they can be customised for corporate orders with your companies logo.

We have two kits available:

Hot Cross Bun Kit 1 (Ingredients & Tools)

  • 2kg Bun Mix
  • 50g Mixed Spice
  • 600g Fruit Mix
  • 200g Cross Mix
  • 250g Yeast
  • 1 x Square Cake Tin
  • 2 x Disposable Piping Bags
  • 1 x Pastry Brush
  • 1 x Plastic Bowl Scraper
  • 1 x Silicone Paper

Hot Cross Bun Kit 2 (Ingredients only)

  • 2kg Bun Mix
  • 50g Mixed Spice
  • 600g Fruit Mix
  • 200g Cross Mix
  • 250g Yeast

Hot Cross Bun Recipe Using Basic Ingredients Kit

Recipe to Make Hot Cross Buns From Scratch

To bake hot cross buns at home from scratch, use the recipe below (or you could always use Basic Ingredients pre-measured and easy to use kit). You will need the following ingredients:

For the buns

For the crosses

  • 75g plain flour (or you can use our Cross Mix)
  • 5 tablespoons of water

For the glaze

  • 3 tablespoons of apricot jam
  • 1 tablespoon of water

Method

  1. Mix the flour, sugar, yeast, salt and mixed spice together in a mixing bowl.
  2. Melt the butter in a pan, add the milk and heat until warm.
  3. Beat the eggs and add them to the flour mix along with the melted butter and milk. Mix together until a dough forms.
  4. Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover with cling film and leave to rise for an hour in a warm place.
  6. Once the dough has risen, fold in the dried mixed fruit and divide into 12 equal portions.
  7. Shape each portion into a ball and place on a baking tray. Cover with a tea towel and leave to rise for another 60 minutes.
  8. Preheat your oven to 190°C/gas mark 7.
  9. To make the crosses, mix the flour and water together to form a paste. Spoon into a piping bag and pipe crosses onto the top of each bun.
  10. Bake in the oven for 15 -20 minutes until golden brown.
  11. While the buns are baking, make the glaze by heating the apricot jam and water in a pan until it becomes runny.
  12. Brush the glaze over the hot buns as soon as they come out of the oven.

Tips

  • Keep an eye on your buns as they bake. If they start to brown too quickly, cover them loosely with foil.
  • If you don’t have mixed spice, you can substitute it with a combination of cinnamon, nutmeg and allspice.
  • You can also add a bit of orange zest or candied peel to your buns to give them extra flavour. If you are using our premium mixed fruit please know it has peel already.

Conclusion

Baking hot cross buns at home is a fun and rewarding activity that the whole family can enjoy. By using our kits, you can create delicious hot cross buns that rival those from any bakery or supermarket. Whether you’re making them for Easter or just for a tasty snack, homemade hot cross buns are sure to impress.

  1. The Aroma: There is nothing quite like the smell of homemade hot cross buns wafting through the house. The warm spices, raisins, and citrus zest create a comforting and tantalizing aroma that fills the air.
  2. Freshness: Making your hot cross buns means you get to enjoy them fresh out of the oven. This not only enhances the flavor but also gives you the satisfaction of enjoying something that you made with your own hands.
  3. Customization: When making hot cross buns at home, you can customize the ingredients to suit your preference. You can add more or fewer raisins, leave out the mixed peel if you don’t like it, or even swap out the spices for something different.
  4. Family Time: Baking together can be a fun family activity. Hot cross buns are a great recipe to make with kids as they can help with measuring, mixing, and shaping the dough.
  5. Traditional Treat: Hot cross buns are a classic Easter treat that has been enjoyed for centuries. By making them at home, you can carry on this tradition and create memories that will last a lifetime.
  6. Family Time: Baking with your family can be a fun and enjoyable activity that brings everyone together. From measuring out ingredients to decorating the final product, there are many opportunities for bonding and laughter.

Simple White Bread Recipe

INGREDIENTS TO MAKE 1 X 680g LOAF:

METHOD:

  1. Blend together the bread blend and yeast in a large mixing bowl.
  2. Add the water a little at a time and mix with dough whisk or a mixing spoon until all the dry ingredients have been absorbed into the dough (dough should look shaggy). You may not need the total water quantity.
  3. Use your flour shaker to sprinkle flour onto a flat surface and tip the dough onto it. Knead the dough using the palm your hands for 10 minutes(or until no lumps in dough). You may need to add more flour to the dough until smooth (dough should not be sticking to your hands or the bench).
  4. Use your bowl scraper to remove any dry dough from the bowl. Put a drop of oil in the bowl and roll the dough until covered with oil. Cover the bowl with plastic or a damp cloth. Place the bowl into a warm position until doubled in size (approx. 45 minutes to 1 hour) Do not let the dough get too hot.
  5. Place the dough onto a lightly floured board, knead lightly for one minute to return dough to original size.
  6. Shape the dough to fit the tin of your choice. Spray top with a little water and sprinkle some seeds (optional).
  7. Cover with a damp cloth or plastic and place the bread tin in a warm position until the dough doubles in size and rises above the top of the tin, approximately 45- 60 minutes. It may take longer on a cool day. If baking with a lid on let the dough rise to about 80% of the tin and then use the lid to close the tin.
  8. Bake in a hot oven (210-220’C) for 35-45 minutes. Make sure you remove the loaf out of the tin straight away. Loaf should be golden brown and sound hollow when tapped. Let the bread cool down before cutting.

 

Products you need if you do not already have,

Bread Machine Recipe Guide

Refer to the chart below to find the recipe number on the label of the bag and match it with the recipe number on the chart. If there is no recipe number on this product contact Basic Ingredients for usage. 

Put your ingredients in the order that your bread machine recommends. 

Note: any bread (except white bread) needs to be blended with a white bread blend to produce a reasonable loaf.

Yeast: Use Australian standard teaspoons to measure. For best results use BI yeast. Store in an airtight container in the fridge.

Bread Blend: Use accurate scales to measure bread blends and flours. It is not recommended to use cups, however if cups are all that are available, fill an Australian standard measuring cup with bread blend using a scoop and use a blunt instrument to level.

Water: Water quantities must be measured accurately. Us a 10mL graduated measuring jug. Place the jug on a level surface and sight exact measurement at eye level. These jugs are available online at Basic Ingredients.

The following chart is to be used with Basic Ingredients Homebread Mixes Only.

LOAF SIZERecipeYeastBread MixWaterSetting
500g11 ¼ tsp350g220mlBasic or White
 21 ¼ tsp350g220mlBasic or White
 31 ¼ tsp350g230mlWholewheat or Multigrain
 41 ¼ tsp350g240mlWholewheat or Multigrain
550g11 ¼ tsp375g230mlBasic or White
 21 ¼ tsp375g240mlBasic or White
 31 ¼ tsp375g250mlWholewheat or Multigrain
 41 ¼ tsp375g260mlWholewheat or Multigrain
650g11 ½ tsp450g270mlBasic or White
 21 ½ tsp450g280mlBasic or White
 31 ½ tsp450g290mlWholewheat or Multigrain
 41 ½ tsp450g300mlWholewheat or Multigrain
700g11 ¼ tsp450g270mlBasic or White
 21 ¼ tsp450g280mlBasic or White
 31 ¼ tsp450g280mlWholewheat or Multigrain
 41 ¼ tsp450g290mlWholewheat or Multigrain
750g11 ½ tsp500g310mlBasic or White
 21 ½ tsp500g320mlBasic or White
 31 ½ tsp500g330mlWholewheat or Multigrain
 41 ½ tsp500g340mlWholewheat or Multigrain
850g12 tsp560g350mlBasic or White
 22 tsp560g360mlBasic or White
 32 tsp560g370mlWholewheat or Multigrain
 42 tsp560g380mlWholewheat or Multigrain
1kg11 ½ tsp560g340mlBasic or White
 21 ½ tsp560g350mlBasic or White
 31 ½ tsp560g360mlWholewheat or Multigrain
 41 ½ tsp560g370mlWholewheat or Multigrain
1.25kg11 ¾ tsp600g370mlBasic or White
 21 ¾ tsp600g380mlBasic or White
 31 ¾ tsp600g400mlWholewheat or Multigrain
 41 ¾ tsp600g410mlWholewheat or Multigrain
1.5kg11 ¾ tsp700g430mlBasic or White
 21 ¾ tsp700g450mlBasic or White
 32 tsp700g460mlWholewheat or Multigrain
 42 tsp700g470mlWholewheat or Multigrain

Bread Machine Troubleshooting

When your machine starts mixing, open the lid after 10 or 15 minutes. A ball of dough should have formed by now. If it looks too “wet”, add a little water. After 20 minutes, no dough should stick to the tin walls.

If all else fails, give us a ring or an email and we’ll try and sort it out. If possible send us a few pictures as we can identify what has gone wrong.

CollapsedRisen Too MuchHoles or CorseNot Risen EnoughSticky CentreRock SolidHoles or Soft Top
YEASTToo MuchNot Enough or Too OldToo Much
FLOURNot EnoughNot EnoughToo Much or Too OldToo MuchNot Enough
WATERToo Much or Too WarmToo MuchToo MuchNot Enough or Too Much or Too ColdToo MuchNot EnoughToo Much
PADDLENot Inserted

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