Bread Improver should you use it or not ? How bread improver works

Hi Folks and welcome to today's video, I'm showing you what bread Improver is all about, Why would you use it or not, what's in it, and how to use it, Do you need it at home, Bread Improver this is my final Episode of 3 on bread Improver, 😃 Checkout the description below for more Info enjoy laters
For WHY WOULD YOU USE BREAD IMPROVER?
Bread Improver Feature
Bread Improver has been a staple ingredient in bakeries for many years and offers benefits for every baker. If you lack variety in your equipment or are worried about the consistency and quality of your flour supply, it can help.
Since the art of baking began, there have been two things that bakers cannot control.
1. Once the bread has left the oven, there is no controlling the rapid ageing process of the wheat starch resulting in the toughening of the loaf. The threat of going stale means that freshly baked bread has had short life-spans for time eternal.
2. The baker has little, if any, control over the quality of the flour they use. In times past, the ageing process would ensure this quality and this raw storage technique was paramount for the baker to create their best batches. But with time and efficiency becoming more of an issue, the storage time decreased, and then vanished.
If your bakery chooses to use bread improver, these age-old issues can become a thing of the past. Not only can you take back control of the baking process, but you can better master some tough challenges, even across your less experienced staff.
WHAT IS A BREAD IMPROVER?
Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products.
It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough. One poor batch can be the difference in making your quota, and perhaps even your profits for the day.
Bread improver makes the baking process more manageable.
WHAT IS IN BREAD IMPROVER?
The most functional components of improvers are emulsifiers, enzymes, and flour treatment agents. Each ingredient provides technological benefits to the dough by interacting with the flour components. Some of these interactions complement those of others, so an improver needs to be carefully balanced to provide the correct characteristics in the finished baked product.
Enzymes are denatured during baking and are treated as processing aids, therefore they need not be labelled. Emulsifiers and flour treatment agents are E-number additives and must be labelled. Where a ‘Clean Label’ product is needed, enzymes can be used to replace E-numbers
Bread Improver should you use it or not ? : how
bread improver work
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00:00 Introduction
00:11 What is Improver
00:41 Flour needed for Improver
02:02 How much Improver is needed
03:22 This is how Improver works
04:40 How Improver works for me
05:46 Do I think you need it
06:16 How much should I need for my bread
07:11 What's the diffents between the 2 loafs I made
08:08 Where can I buy it from

[@crazybaker1]

Hi folks welcome to today's video yes it's part 3 😁 enjoy laters 😀

[@kevinswaby9215]

This man knows what he's talking about so listen your bread will be a lot better for it. Kevin essex

[@crazybaker1]

thanks mates 🇬🇧😉

[@rozyidoko]

Thanks you've really explained well

[@mexchs9251]

what a beautiful subaru impreza wrx sti

[@crazybaker1]

@@mexchs9251 you are making me think 🤔 then I remember 😂🤣😅

[@suzannamatthews1619]

thank you - very informative

[@crazybaker1]

Your welcome 😀 laters Steve 😋

[@rosemarynwoko2742]

Thank you sir. This information is very useful. Can improve be used in my doughnut mix

[@crazybaker1]

Bread improver can be used with lots of different yeast recipes, best to follow the instructions on the product you buy 😉 works really well in donuts mixes 😀

[@frankiesalmon7545]

Great informative video. Thanks

[@crazybaker1]

Thanks mate 👍

[@mytimetravellingdog]

great video, really useful.

[@crazybaker1]

Your welcome mate 👍 😀

[@leadeguzman9463]

This is interesting... I am a self-learned baker for family since pandemic happen. There are those who tried my bread and wants to order but I always refuse since I am not confident on my buns and roll. Thanks for the info.

[@crazybaker1]

Your welcome 😀

[@worldcooking]

Very good!

[@crazybaker1]

Thank you 😊

[@johnscrivy]

Good information Steve many thanks for this video.

[@crazybaker1]

Your welcome mate 👍 I am hoping that it came across ok, first time I have made a video like this 😀

[@johnscrivy]

@@crazybaker1 you'll have your own TV series next, lol.

[@crazybaker1]

@@johnscrivy funny thing is I have been waiting for my invite to Saturday live, but I think they know I am a lush 🤣🤣

[@charlesmichaelsheppard8575]

Thank you very much, I enjoyed your very informative video which has eleviated my concerns about using bread improver.

[@crazybaker1]

Thanks mate 👍 👌

[@shakeyvideo]

i remember in the summer we had too put the water for the bread in the freezer to compensate for the high speed mixed

[@crazybaker1]

For high speed machine most bakery should have a water meter which has hot and cold water, I remember going back some years ago putting ice into the water, even than it was still to warm, going into the bread plant was just a plan in the Aston, it would have been quicker cut up on a table 😀 😉 fun in the bakery 😀 laters Steve 😋

[@sabasbakistry]

Nice video you are absolutely right , i use bread improver in my breads they turn out amazing.

[@crazybaker1]

Thank you so much, Laters Steve 😀

[@sabasbakistry]

@@crazybaker1 ur welcome.. I love to make bread no matter i make my own versions but couldn't resist myself from watching more bread videos this gives me a happiness 😊. So today watched lots of ur videos one after other ,

[@sabasbakistry]

In white bread with improver video i noticed u were using 2 pans for same amount of dough one pan looks a bit smaller so i was curious how the smaler pan loaf will burst out of tin while baking , was it the smaller pan loaf that had tear on one side ?

[@xelafehc5036]

Steve I've done a bit of research and the s500 is basically flour with an emulsifier and vitamin c added- The emulsifier is called Datem (diacetyl tartaric acid ester of mono- and diglycerides, also called e472e) And the vitamin c is ascorbic acid (also called e300) They charge a fortune for that, you could mix your own in!

[@crazybaker1]

Yes of course, s500 is very good and that's why it's pricey, lot's of them on Amazon and Ebay at a lower price, or just buy really expensive bread flour, as I showcase in my video 😀

[@xelafehc5036]

@@crazybaker1 thanks Baker!

[@ishaik1984]

​@@xelafehc5036hi, but what % do we mix this to? The improver makers don't share this?

[@AndyWoodger]

I home bake bread in a machine Panasonic thing with 25 programs) My flour is Allinsons but I've no idea how old it is when I buy it. My loaves rarely last much more than 24 hours before they go a bit heavy, so I have been using a bread improver from Matthews Cotswold Mills and the results have been much better. A less dense loaf and longer shelf life. My wholemeal loaves I avoid but I have done a 50/50 with the improver and it is a decent loaf.

[@crazybaker1]

Lots of different ways of doing bread etc, but with so many different types of flour, testing out different options is the best 👌 nice to hear from you and all is working out OK 👍 laters Steve 😉

[@sabasbakistry]

Increase the amount of improver for ur wholemeal flour bread you will get amazing bread , i do the same by experiments with my local weak whole wheat flour and i love the pretty loaves i get now.

[@crazybaker1]

@sabasbakistry this weeks wholemeal flour is really crap, but you never know until we use it, I pick up every other week my flour, wholemeal crap, but on the other hand the white flour is the best 👌

[@sabasbakistry]

@@crazybaker1 oh sad about wholemeal, thats nice at least white is good

[@crazybaker1]

@sabasbakistry in the UK we are not allowed to use white flour in wholemeal bread, but for youtube it's ok 👌 👍

[@francisbarlow9904]

Very interesting Steve, but not for me. I use a few old type flours and don't expect the same that I get from Canadian, for more rise I mix a bit of regular in. Spelt is fun and games to bake with, I also use Einkorn

[@crazybaker1]

I am someone who loves mixing old school with new school, so many different types of breads, but I love playing with different types of sourdough, & experimenting with new recipes, baking is just fun for me now 😀 laters Steve 😋

[@ramilapatel5364]

yes, I thought it was additives until you explained, I used shipton mill flour anyway.

[@crazybaker1]

Maltcob video is out on Sunday most likely 😀 laters Steve 😀

[@avaskeg9822]

Thanks for this. My Bread Improver arrived this morning.

[@crazybaker1]

enjoy 😀 saves time and you will see better results 😉 laters Steve

[@avaskeg9822]

I made 4 baps today in my air fryer. Massive improvement. better to slice, better texture and taste. Used Olive Oil. Thanks again Steve!

[@crazybaker1]

@@avaskeg9822 nice one 👍

[@sallygrose2431]

I want to reduce carbs in my diet so I use approx 40% organic brown semolina flour( a healthier carb) 20% organic strong white and 40% wholemeal. Should I add bread improver?

[@crazybaker1]

Better without, this type of recipe is better made slowly 🐌 not really low carbs in my opinion 😀🤣

[@cliffcox7643]

What would it do to my traditional sourdough formula? When would I add it

[@crazybaker1]

I have tested out improver in sourdough, and it seems to speed it up, but I found that it was wetter and it's very hard to control, unlike baking yeast, also because of the speed the taste will be less than sourdough bread without 😀 best to make slowly 🐌 😢 😂

[@sumayahghamdi5550]

Thank you chef Steve for the video. Does bread improver make chocolate chip cookies softer + keep them fresh for longer time?

[@crazybaker1]

Bread improver is for bread only 😋 for cookies and cake you will need glycerine works really well 😋

[@sanazafar8857]

Hello, Hope your doing well. Very interesting video, I must say. But the region where I am living don't have bread flour. I even try to make bread with yeast baking powder and baking soda. Though I am not happy with the results as it strongly smells like baking soda and from inside, it was darkerAnd little lighter in center. I wanted to know will be able to call my bread free of preservatives and chemicals if I will use Eka or s3? Also can I get good bread by somehow using yeast sugar bp bs as ingredients with weak flour?

[@crazybaker1]

If flour is really low quality then best not to waste time and money with bread improver, if it was me make up a dough Starter or sponge then make up your bread with it added, Better quality loaf and flavour 😉

[@sabasbakistry]

Yes u can use eka 300 that is available i use that too

[@sabasbakistry]

Use the regular atta u use for making rotis ( wheat flour not maida )... Yes ur bread will b chemical free as eka 300 is same and gives best loaf , dont use baking powder & baking soda inly use instant yeast

[@xelafehc5036]

Really interesting! So it's the improver that also gives it that fluffy blown up long strands in the finished bread or buns? As well as all the other benefits

[@crazybaker1]

Not necessarily blown up, that's over mixing, but has lots other things it helps with 😀

[@xelafehc5036]

@@crazybaker1 I mean those pillowy long strands you get in commercial bread if you know what I mean

[@crazybaker1]

@@xelafehc5036 sorry I do not buy bread 😀 so I am not realy sure what you mean 😀

[@xelafehc5036]

@@crazybaker1 ah I see what you mean 😏 🤔! 😀

[@annvindersinghkapoor4561]

Hi regards from India. Please could you share recipe of pita bread.🙏🏽🙏🏽

[@AutoGleamTruths]

Just got back from Hoilday 😉coming up soon 😀

[@youdontsay3379]

I need 1/2 teaspoon of a powdered bread improver for a cinnamon roll recipe. Can you post the brand names for me? Thanx for your help

[@crazybaker1]

Hi, use this 1 on a number of different products www.ebay.co.uk/itm/393038755075?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=eszKLfBTSXi&sssrc=4429486&ssuid=i_mu1rpuqwq&var=&widget_ver=artemis&media=COPY

[@youdontsay3379]

@@crazybaker1 thank you but I don't use eBay

[@crazybaker1]

@@youdontsay3379 then www.bakerybits.com

[@deborahboateng4062]

In the USA, any suggestions of bread improver I can get

[@crazybaker1]

Just check out ebay and amazon lot's of them 😀

[@leechrec]

Does anyone have experience using S500 Kimo ? Would love to hear any thoughts of how it compares to S500 or S500 Plus. We have long frozen dough products so we are thinking of using Kimo but I wonder if I can use S500 or S500 Plus as a substitute.

[@crazybaker1]

Yes, I have used S500 but the only reason I stopped was the price of it, and not as good as another products on the market today, personally if you are looking for a product for frozen dough, then go round all the companies for samples, because each product has a different ending 😀 one thing is S500 was very good for retarding and freezing no problems at all, once again the price is the question 😀 laters Steve

[@leechrec]

@@crazybaker1 Thanks Steve!

[@crazybaker1]

@leechrec your welcome, mate 👍

[@sholataiwo1810]

How much quantity of improver do i need for a 25kg flour

[@crazybaker1]

The first thing is what are you going to make with it ? What type of flour are you going to be using ? What temperatures will also have, because this will make a difference 🙂

[@123ezhumalai]

Hi bro, all bread improvers are same ratio,or can we follow in pack.which is correct.

[@crazybaker1]

if you have an bread improver, it's always best to follow the box or packet, most bread improvers will be 1% - 2% ie : bread 1% most of the time, buns, Rolls, and wholemeal type products 2%

[@123ezhumalai]

@@crazybaker1 thanks for u r prompt reply.

[@sanazafar8857]

Also, does bread flour has bread improvers and softners in it?

[@crazybaker1]

some flour manufacturers do add bread improver into to flour called vitamin C powder or some other ingredients

[@Joe-kt8nt]

Would this be good in Neapolitan pizza dough?

[@crazybaker1]

To be honest, you really don't need improver for pizzas as it's different flours to bread making 😀

[@Joe-kt8nt]

@@crazybaker1 thanks for the reply.

[@crazybaker1]

@Joe-kt8nt your welcome, mate 👍

[@deborahboateng4062]

In the USA, what improver can i use

[@crazybaker1]

If you check ebay or amazon there are a number of different products. What I would say is only buy a small amount to start with to test out, and then if you are happy with the results then buy a bigger amount, this type of product does not have a end date like baking powder 😉 laters Steve

[@deborahboateng4062]

@@crazybaker1 thank you

[@crazybaker1]

@@deborahboateng4062 your welcome