Bakels Research technologists have been busy working on advanced bread improver technology and after extensive research and baking trials the Quantum leap in innovation for bread improvers has arrived.
The essence of the Quantum breakthrough is new ways of using traditional ingredients for greater water absorption in doughs with minimal additives resulting in softer doughs that are easy to handle and process. - offering the consumer a far softer crumb and the baker improved yield.
Quantum has proven applicable to a wide range of flour types, recipes and processes. Importantly the improver tolerance of Quantum has recently been demonstrated by its ability to successfully cope with the flour quality challenges which have arisen from the current rain affected wheat harvest. Quantum's success in the market has come as no surprise as this innovative range really delivers on its promises of quality and cost effectiveness.
Strengthens bread doughs
- Doughs process without sticking
- Provides dough stability as dough is worked off
- Improved volume, crumb & texture
- Uniformity across batches of rolls etc.
- May enable gluten reduction in some recipes.
Crumb softness
- From better dough development and optimal water absorption.
Works in these dough processes
- Instant dough processes/spiral mixers
- MDD dough processes/tweedy mixers
Improves dough water absorption
- Average ~2-4% on flour weight.
- Batch yield increase.
Quantum Bread Improvers
Australian Bakels successfully launched the Quantum Range of Bread Improvers nationally on 15 October 2010, inviting their customers to experience this superior technology for themselves with a "money back if not satisfied offer" - reflecting our confidence in the products!
Quantum CL1000 Improver
a 1% improver without emulsifier
- Quantum Plus Improver
a 1% improver with emulsifier
Tested in these recipes
- White sandwich breads.
- Wholemeal & mixed grain breads.
- Baguettes & crusty breads.
- Sweet doughs, bread rolls.
- Fruit breads etc.
Not inhibited by vinegar preservative
Works across all flour types
- Conventional treated baking flours.
- Unbleached & untreated flours.
- Wholemeals and stone ground organics.
Clean Label (Quantum CL1000 Improver)
- Minimal declaration.
- No emulsifier.
Bakels Low GI Multiseed Bread Mix
All carbohydrate foods are not created the same. Glycaemic Index, or GI, is based on 25 years of research and ranks carbohydrates according to their impact on blood glucose levels. Many scientists agree that a diet containing low GI foods contributes towards a number of positive health factors including:
- Reducing the risk of developing or helping to manage, type II diabetes.
- Reducing calorie intake by promoting satiety of the feeling of being "full" after eating.
As a result health professionals are increasingly recommending the consumption of at least one serving of low GI food at each meal, including snacks. This offers bakeries a wealth of opportunity to target this growing niche.
The Glycaemic Index Symbol Program was launched in Australia in 2002 to help consumers identify the GI of foods. Foods that carry the symbol are guaranteed to have been properly tested by an accredited laboratory.