Posted by Rita Mu
Bakels’ Australian-based researchers have developed a new range of bread enhancers called Quantum.
The new ingredient absorbs between two and four per cent more water than traditional dough, providing bakers with easier-to-handle dough and increasing batch yield, says Bakels.
Researchers spent three years developing the Quantum range, which includes two enhancers: the Quantum Improver (usage 0.5 – 1 per cent) and the Quantum Rustique (usage 2 to 4 per cent).
According to the company, both products are emulsifier-free, and the Rustique enhancer includes a natural dried ferment for enhanced flavour.
Bakels’ National Sales Manager, Pauline Ferrol, said the new product would help the company to maintain its technological edge over competitors.
“This technology now means that Bakels offers bakers the complete ‘one-stop shop’ when it comes to bread ingredients,” she said.
The Quantum range is suitable for all types of mixers for the production of bread, rolls and morning goods, such as wholemeal.
Bakels was the first company to introduce data esters in 1958. Forty years down the track in 1998, the company went on to develop the first branded liquid improvers.
More information on the company’s Quantum bread enhancer range is available HERE.
Image: dimaskitchen.blogspot.com