Improved crumb softness and structure

Improving the overall production technology

BIO-TOP SOFT keep bread soft and fresh for a long time.Maintaining the crumb freshness of baked goods is an important quality parameter. Loss of crumb freshness, that is staling, has a significant negative financial impact on bakers as stale returns may account for 10-15% of production output.

BIO-TOP SOFT has excellent fresh keeping properties,thereby prolonging crumb softness and elasticity during storage.

The key benefits of using BIO-TOP SOFT for fresh keeping are:

Significant reduction of stale returns and associated costs.

Maintained crumb softness: BIO-TOP SOFT maintains crumb softness

Maintained crumb elasticity:BIO-TOP SOFT preserves crumb elasticity resulting in improved mouth feel in stored bread.

Superior performance:BIO-TOP SOFT provide superior performance in extending shelf life

BIO-TOP SOFT tool for quality differentiation and brand building for the bakery.Reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.Bread improver BIO-TOP SOFT can be used in yeast-raised baking formulations with different flour qualities where crumb freshness is requiredIncrease of products sizeImproving the crumb properties:- fine porosity- reduced crispness- brighter color

For different dough processing methods and dough temperatures

Dosage: 0.015% from bread softener BIO-TOP SOFT -(15 g per 100 kg flour) of the flour weight.

Application: Put the necessary dose into the flour and then pour the improver with the water envisaged for kneading the dough so that the water scatters the improver in the entire flour.

Example recipe :
Total weigh : 12,500 g
Yeast Dried 165 g or the equivalent of fresh yeast. Information on the amount of fresh yeast to be used can be found on the pack of the yeast itself. This information is individual to the different yeast manufacturers.Typically, 100 g of dry yeast corresponds to 250 g of fresh yeast.
Water (Variable) 8,400 mL

Put all ingredients in a spiral mixer along with the  bread improver BIO-TOP SOFT. Add the required dose of water. It is desirable that the water does not contain chlorine. Mix on slow for 2 minutes and then 6-8 minutes on fast or until dough has fully developed.
Remove dough from the mixer and scale into desired weights.
Mould round and rest for 10 minutes – covered.
Final mould into desired shapes and place on trays, into tins or floured proofing baskets.
Proof for approximately 55-65 minutes.
Bake at 210-230°C for 20-30 minutes depending on dough weight.
Vent for 5 minutes prior to the end of baking.
Storage imstructions:

Store in cool, dry conditions away from direct sunlight.

Shelf Life: 12 months

The products listed on our site are the most commonly used.
We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order

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