Quantum 'clean label' bread improvers get Europe wide release
The supplier said that the Quantum improvers consist of Quantum Improver (usage 0.5 – 1 per cent) and Quantum Rustique (usage 2 to 4 per cent), which also includes a natural dried ferment for enhanced flavour in all breads.
A spokesperson for the company told BakeryandSnacks.com that the improvers, which are beingrolled out across different markets from April to June, can be applied across all bread types.
Developed at the company’s research laboratories in Australia over three years, the Quantum range is claimed to reduce stickiness, provide dough stability as it is worked off, offer an improved volume, crumb and texture, consistency of product and may enable gluten reduction in some recipes.
“Quantum will help us maintain our technological edge over our rivals,” claims Bakels managing director, Ade Abass.
Crumb softness is also enhanced from the improved dough development and optimal water absorption, said the firm.
The "key breakthrough” , continued Bakels, has been finding new ways of using traditional ingredients to strengthen the dough to its optimum.
As a result, the dough can absorb between 2 and 4 per cent more water which will increase the batch yield and provide economy in use, claims Bakels.
“Quantum is suitable for all types of mixers on the no time dough method for the production of bread, rolls and morning goods including wholemeal,” added the supplier.
