Bread Improver

All about bread

Bread Improver

Postby wallie » Fri Oct 03, 2008 2:39 pm

Where in the UK can I buy bread improver, I have never seen it in any of the major supermarkets.

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Re: Bread Improver

Postby scotty » Fri Oct 03, 2008 3:31 pm

wallie wrote:Where in the UK can I buy bread improver, I have never seen it in any of the major supermarkets.

wallie


First i ever heard of it--thanks for the lesson.
I didn't realize that there are so many kinds though

http://www.fermex.com.au/products/produ ... +Improvers
The best comedy is to see the politicians in the USA blaming one another for all the stealing they have been doing for so many years.
Maybe this is Obamas strategy to get the truth out in the open.
User avatar
scotty
Registered Member
 
Posts: 180
Joined: Sun Jun 18, 2006 9:24 pm
Location: lecanto Florida USA

Postby wheels » Fri Oct 03, 2008 4:05 pm

User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Fri Oct 03, 2008 5:19 pm

I used her malty wholemeal improver in that wholemeal loaf you liked the look of Phil so a thumbs up from me.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6771
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Gordon » Sat Oct 04, 2008 8:08 am

I use the improver from kitchen foods it transformed my bread.

Improver is also available from Lakeland shops
<a>Chop On Line </a>
Gordon
Registered Member
 
Posts: 167
Joined: Sat Dec 16, 2006 1:35 pm
Location: Southend, Essex, UK

Postby wallie » Sat Oct 04, 2008 11:32 am

Thanks guy, my order has just went out to Kitchen Foods.

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby RodinBangkok » Sat Oct 04, 2008 12:40 pm

I'm not a big fan of these. I use vital wheat gluten or gluten flour, ascorbic acid, but as I'm baking my own to insure I know what's in it I stay away from these type general additives. Case in point, L-Cysteine, a common ingredient in dough enhancers. I'm not some health freak when it comes to adding food grade chemicals to anything, but this one it kind of got to me for some reason. Google it along with the word bread.

For me its more fun to experiment with basic ingredients to learn and understand their effect on the formula, and generally cheaper in the long run.

But they do work!
I am the master of my fate:
I am the captain of my soul.
_____

Rod
RodinBangkok
Registered Member
 
Posts: 334
Joined: Wed Aug 13, 2008 7:55 am
Location: Bangkok, Thailand

Postby Spuddy » Sat Oct 04, 2008 1:10 pm

Draco dormiens nunquam titillandus.
User avatar
Spuddy
Site Admin
 
Posts: 1306
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby saucisson » Sat Oct 04, 2008 3:52 pm

Rod, L-cysteine is an amino acid, one of the building blocks of any protein, I wouldn't worry about adding it just because it has been artificially extracted/synthesised.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6771
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby wheels » Sat Oct 04, 2008 4:13 pm

Rod - You can join me in the Luddites corner, I don't use it either! :D

Phil
User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Sat Oct 04, 2008 7:02 pm

You do realise your easy blend yeast almost certainly has some nasty chemicals in it that are exactly the same as the ones in improvers? :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6771
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby wheels » Sat Oct 04, 2008 7:44 pm

Yep. so why would I want to add more? :lol:

Seriously though, I have no problem with people using additional improvers, but I don't - it's a pity we can't get an 'easy blend' (powdered) yeast without them - unless someone knows a source?

I have made my bread recipes with fresh, ordinary dried, and wild yeast and, other than the rising/proving times, there is no significant difference. I use easy blend because then my bread making fits easily into my life and I'm able to make all our bread this way. Whichever method you use the important thing is to have a routine you can maintain, otherwise it just becomes a chore.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby captain wassname » Thu Oct 16, 2008 9:49 pm

Iwas walking round my local tesco today when i came across doves farm fast action dried yeasy. It did contain an emulsifier ,sorbitan monostearate but nothing else. Maybe this would be a step in the right direction for those seeking to avoid addatives.

Phil mentioned in another thread lemon juice and anti freeze: I have used lemon juice 2tsp per 500Gm flour in any reciepe involving wholemeal flour.for about 5 years ,something to do withh making the gluten work better.but I dont rememberthe exact details except that I baked a better loaf.

Ihave also had some experience of glycerine (glycol) when i wat pipefitting. when mixed with lead monoxide it amde a joint which was impervious to any known (at that timr) solvent probably ideal for a hard crust. Maybe those out there of a more enquiring mind could investigate the possibilities of glycerine lemon and honey throat sweets

Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Postby wheels » Fri Oct 17, 2008 11:48 am

Jim

It was distinctly "tough in cheek" when I said about the lemon/antifreeze. A good starting point for people wanting to speed up the process without using a proprietary improver would be vitamin C or, as you mention, the Dove's Farm product.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby sausagemaker » Fri Oct 17, 2008 1:57 pm

Lakeland have one see link below

http://www.lakeland.co.uk/claybrooke-mi ... duct/11682

Regards
Richard
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Next

Return to Bread Making

Who is online

Users browsing this forum: No registered users and 1 guest