Knowledge base

It is thanks to the 1828 invention of Dutchman Koenraad Van Houten’s hydraulic press, which first separated cocoa mass into cocoa butter and its solids, that we can make good chocolate today. Until that time, cocoa was diluted in hot water, mixed with sugar and other ingredients to make a drink.

Van Houten’s press reduced most of the cocoa butter from the processed cocoa to create a sort of solid ‘cake’, which could also be pulverised into the powder we know today as ‘cocoa’. It also meant that cocoa butter, separated from the mass, could be produced in large quantities and added to all types of preparations.

Cocoa butter retracts a little when it solidifies, so when it is part of a preparation that is poured into a mould, the preparation can be easily taken out of the mould after it solidifies.

Today, thanks to Van Houten, chocolate can be moulded into all kinds of shapes, but crucially, it can be easily unmoulded.

The grey streaks that sometimes appear on chocolate are caused by two different factors:
fat bloom and sugar bloom.

Fat bloom occurs when cocoa butter, which is a polymorphic fat (which means it can take various forms), crystallises. Cocoa butter can crystallise in six different ways, and each type of crystal has its own properties. If the cocoa butter is crystallised under an unstable form, it will tend to recrystallize into a more stable form. This recrystallization produces the thin white layer which forms at the chocolate’s surface. The main triggers of fat bloom are poor tempering, incorrect cooling of the chocolate, temperature fluctuations (during transportation, distribution and storage) and mixing the cocoa butter with incompatible fats.

Sugar bloom is caused by the formation of large sugar crystals on the chocolate’s surface and is caused by moisture exposure. It can also be caused by condensation on the chocolate’s surface or by storing the product in damp conditions.

To find out which of the two different phenomena has occurred, try touching the chocolate: the surface of chocolate with fat bloom will melt easily and be sticky and smooth. On the other hand, the surface of chocolate with sugar bloom will feel dry and coarse.

Fat bloom changes the look and appeal of the chocolate, but does not change its taste. You can actually easily remelt a plain bar and obtain nice looking chocolate again.

Belgian chocolate is known for its fineness and incredible texture and taste. Belgian chocolate is made unique by the selection of its ingredients and the traditional production process used to create it.

The delicious taste of Belcolade, the Real Belgian Chocolate, begins with the careful selection of ingredients. Only the finest quality cocoa beans from around the world are selected and expertly blended. The Belcolade team of experts ensures that only the best quality cocoa mass, cocoa butter and other ingredients are used. Naturally, they only use 100% cocoa butter and 100% natural vanilla. Refining or grinding takes place in two steps. First, all the cocoa particles are ground until they are of the same size (150 microns). Next, the chocolate is made even finer (around 20 microns) to ensure its smooth, creamy texture. It is now so fine that it is beyond the sensitivity level of the human tongue. After grinding, the chocolate is conched (see ‘What is conching?’) to ensure a perfectly even texture. Any remaining moisture and unwished volatile aromas are evaporated during this stage. The desired flavour components are created through the close contact of sugar, milk powder and cocoa mass. This is a crucial step in creating the typical taste of Belcolade chocolate.

To produce good, not to say excellent or the best chocolate, you need:

• the best ingredients
• the best equipment
• the best artisan

In relation to ingredients, the most important part is the cocoa of course.

If the beans are of a good variety with nice and smooth cocoa flavour, and if they have been well fermented and dried by the farmer, well roasted and milled into cocoa mass to which quality milk powder and sugar have then been added, then you have the correct combination of ingredients to make an excellent chocolate.

This chocolate has to be well produced.
The mix of ingredients has to be sufficiently finely milled so as not to have a grainy texture and it has to be mixed or conched long enough to evaporate the non-desired or off flavours.

With this quality chocolate, the good chocolatier can make a delicious chocolate bonbon or tablet if he tempers the chocolate correctly, so that it is shiny and crisp.

A good chocolatier should also be critical in the choice and quality of other ingredients such as nuts, fruits and marzipan, etc.

His professional skills will enable him to create good combinations of shapes and ingredients.

Delicious chocolate begins with the careful selection of ingredients. The cocoa provides most of the chocolate’s flavour. Its amazing taste depends on the variety of cocoa tree that it comes from (Forastero, Trinitario or Criollo), the conditions in which the tree and the beans have been grown, and the way the beans have been fermented and dried. Fermentation is generally considered to account for one-third of the chocolate’s flavour.

Sugar can come from beet or cane. Its degree of purity, fineness and colour will have an impact on the taste of the final chocolate.

Milk powders also have a significant impact on the taste of milk chocolate. The time of the year (spring milk, summer milk), the cow’s feed and the type of process used to turn liquid milk into powder can all drastically change the taste of the milk powder and hence of the resulting chocolate.

All other ingredients play an important role in creating delicious chocolate, which is why we carefully select them for their outstanding quality.

The chocolate-making process also plays a very important role in the deliciousness of chocolate. The fineness of a chocolate can be varied by adapting the chocolate-making process. This grain size distribution, called granulometry, has a clear impact on the way the chocolate melts in your mouth and the way it releases all its flavour when eaten.

Moreover, the conching process (see ‘What is conching?’) develops the chocolate’s essential flavours. Through the mechanical shear in the conche and the heat that is generated, some unwanted flavours evaporate together with the small amount of water present, and some very desirable flavours are formed.

Finally, good tempering ensures the chocolate is snappy and shiny.

In conclusion, combining expertise in raw material selection and the chocolate-making process, we can produce a chocolate that upholds the Belgian tradition of chocolate excellence.

Real chocolate is made using cocoa beans, sugar and milk powder, depending on the type of chocolate that is produced.

The cocoa pod, harvested from the cocoa tree, is opened and the beans are taken out. The beans are put to ferment covered with banana tree leaves or in wooden boxes for 4 to 6 days, depending on the cocoa variety. Then, they are left to dry in the sun.  After drying, the beans are sent to factories where they are roasted and winnowed (their shell is removed).

The roasted beans are then milled into cocoa mass, which is sometimes called ‘liquor’. This word dates back to the times of alchemists. Indeed, the result of this process was a solid and a liquid phase, called liquor.

Part of the cocoa mass is crushed or pressed and this enables the solids (or cocoa powder) to be separated from the cocoa butter. The mass or liquor usually contains approximately half cocoa mass and half cocoa butter. This means that there is 50% cocoa butter in the cocoa bean.

• For dark chocolate, you mix cocoa mass, cocoa butter and sugar.
  
• To get milk chocolate, you blend cocoa mass, cocoa butter, sugar and milk powder.
• For white chocolate, you cannot use cocoa mass because it makes the chocolate become dark. So instead, you use cocoa butter, sugar and milk powder.

‘Real’ chocolate is made using sugar and two ingredients obtained from the cocoa bean (cocoa mass and cocoa butter) as well as sugar for dark chocolate, but sugar and milk powder for milk chocolate.

White chocolate is made from cocoa butter (usually up to 50% of the cocoa bean), milk powder and sugar.

In ‘coating’ chocolate, the cocoa butter is replaced by vegetable oils and cocoa powder is used instead of cocoa mass.

Real chocolate has a better taste and mouth feel than most coating chocolates.

However, if made with quality ingredients and the right type of equipment is used, coating chocolate can be a very nice product. Coating chocolate certainly has technical advantages for a number of applications, particularly in warm countries because it has a better resistance to heat.

Cocoa beans are passed through a crusher that splits open the shell and separates it from the core of the cocoa bean. The cocoa bean can be crushed into pieces. These are called cocoa nibs.

Depending on the roasting method either the entire bean or the nibs are then roasted and ground – an essential step in ensuring the quality of the final chocolate. The product of this process is known as cocoa mass, which subsequently can be pressed to separate cocoa butter and cocoa powder.

Recent studies and tests have demonstrated that chocolate and wine combinations offer great possibilities; for example Belcolade Origins chocolates pair well with different varieties of wine. The higher the quality of the chocolate or the more specific its origin, the wider the choice of wine that would complement it. When making a pairing, accents such as elegance and mineral content are given consideration.

Just like with wine, where one Chardonnay differs from another, this is also true for chocolate. The aspect of region, or ‘terroir’, is also a factor for wines as well as for chocolate.

Belcolade has integrated the principles of FoodPairing. This is a method for identifying what foods and drinks go well together. It is based on the concept that foods combine well with one another when they share key flavour components. FoodPairing inspires food professionals as they look to enhance flavours in traditional recipes. By combining Belcolade Origins with a variety of other foods or drinks, they also seek to create new and exciting applications and drinks.

A conche is a machine that is used when manufacturing chocolate to mix and smooth chocolate mass. The first conche resembled sea shells, which is where the name is derived from. Modern conches are heated, covered vessels that contain long, multi-armed mixer shafts that press the chocolate against the vessel’s sides. Conching is a critical process because it plays a large role in determining the chocolate’s quality. Conching has two main goals: to improve the consistency and flavour of the chocolate. Conching is a decisive step in creating the typical taste of Belcolade chocolate.

After grinding, the chocolate mass becomes a dry flaky powder. The conche is filled with this powdery mass. As the temperature and energy inside the machine increase, the flaky powder starts to disintegrate and release its fat. This creates a pasty mass. Liberated fat covers the sugar particles which gradually improves the chocolate’s flow. The rotating mixing blades within the conche mix, knead, shear and spread the chocolate mass, forcing air through it. This ensures a perfectly even texture. Any remaining moisture and non desired aromas are evaporated during this stage. The desired flavour components are created through the close contact of the sugar, milk powder and cocoa mass.

All Belcolade chocolates are halal certified, as are all our raw materials.

Chocolate can be labelled organic chocolate when the raw materials used to make it (cocoa, sugar, vanilla, soy, milk, vegetable fat) have been grown and produced in accordance with organic certification:

• Agricultural products are grown without the use of fertilizers or chemicals, thus respecting the environment
• Milk powder is made from milk that only comes from animals fed with organic food and treated with homeopathy
• The processes used during our chocolate production follow certain requirements such as cleaning procedures and natural methods (no irradiation, no genetic manipulation).

Organic certification ensures that the chocolate respects the soils, environment and the health of farmers, animals and consumers.

There are two types of certification, which customers and chocolate lovers can find on chocolate products:

Belcolade has organic chocolates in its range.

Founded in Guatemala in 2002, UTZ means ‘good’ in the Maya language. It is a non-profit programme and a label for sustainable farming. It features on more than 10,000 different product packages in over 116 countries. As of 2014, UTZ Certified is the world’s largest programme for sustainable coffee and cocoa farming. The UTZ Certified programme is concerned with good agricultural practices, farm management and the environment. Their vision is to achieve sustainable agriculture supply chains where:

• Farmers are professionals, implementing good practices
• Industry takes responsibility by demanding and rewarding sustainably grown products
• Consumers can trust their brands and buy products which meet their expectations.

More information about UTZ is available on their website https://www.utz.org/

‘Bio’ and organic share the same meaning and provide the same guarantee for customers and chocolate lovers.

Yes, they can; it is even recommended as part of a healthy diet. Dietary recommendations for diabetic patients are the same as those for the general population, and include starchy carbohydrate food as an important part of the diet. This is exactly what bread is: a food rich in complex carbohydrates. Just like for the general population, it is recommended for diabetic patients to eat wholegrain breads. However, diabetic patients must control the amount of carbohydrates they consume per meal more closely, which is why the portion size is key for them.

For most people, there is no health reason to avoid bread. The only health reasons to avoid bread are coeliac disease and a wheat allergy.

Coeliac disease is a health disorder in which the immune system reacts adversely to gluten. As gluten is present in grain flours (wheat, rye, barley, spelt) used to prepare standard bread, coeliac patients must strictly avoid consuming it. According to research(1), between 0.5 and 1% of the European population is affected by coeliac disease. These people have to follow a strict gluten-free diet throughout their entire life as even a very small amount of gluten can trigger digestive symptoms.

Besides coeliacs and people suffering from wheat allergies, it was recently shown that another small part of the population can experience some difficulties after consuming wheat-based products. Such people are not diagnosed with coeliac disease or a wheat allergy. Researchers call this newly-emerged condition ‘non-coeliac gluten sensitivity’ and estimate that around 5% to 10% of the population suffer from it(2).

1. EFSA, Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes, EFSA Journal 2014; 12(11): 3894.
2. F; Brouns. Does wheat make us fat and sick? Journal of Cereal Science 58 (2013) 209e215.

Bread is especially rich in complex carbohydrates (55 g/100 g on average). It also contains protein, B-group vitamins and minerals such as phosphorus and zinc. In many countries, bread hardly contains any fats (except some sandwich breads, buns and other toasts). The fibre content varies (2.5 g to more than 10 g/100 g). The amount of fibre depends on how refined the flour is and on the presence of added fibres. Bread also contains salt.

It is often said that spelt is healthier than wheat. However, there is no scientific basis to validate this claim.

Coeliac disease is an autoimmune health disorder in which the immune system reacts to gluten. Gluten damages the lining of the small intestine of coeliac patients. In consequence, their ability to absorb nutrients is poor, increasing the risk of nutrient deficiencies, anaemia and osteoporosis. Symptoms of coeliac disease can vary from one patient to another. They include digestive complaints, growth troubles, tiredness and/or skin rashes. Coeliac patients have to follow a strict gluten-free diet throughout their entire life. According to research1, between 0.5 and 1% of the European population is affected by coeliac disease.

1. EFSA, Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes, EFSA Journal 2014; 12(11): 3894.

Yes, all breads contain dietary fibre. In certain countries, bread is even the main source of fibre in the daily diet. These fibres mainly come from the grain-based products in bread, e.g. wheat flour. This means the fibre content of bread depends on the level of refined flour that is used: the less refined, the higher the fibre content. Bread fibre content can also be boosted by including fibre-rich wholegrains and seeds like flaxseed or whole rye grain.

White bread is generally less rich in fibre than brown and wholegrain bread. However, white bread can also be rich in dietary fibre thanks to the addition of natural fibres in the recipe.

In Europe for example, claims about fibre made on commercial foods are regulated: a claim that a food is a source of fibre (or any claim likely to have the same meaning for the consumer), may only be made where the product contains at least 3 grams of fibre per 100 grams of bread, or at least 1.5 grams of fibre per 100 kcal.

A claim that a food is high in fibre (or any claim likely to have the same meaning for the consumer) may only be made where the product contains at least 6 grams of fibre per 100 grams of bread, or at least 3 grams of fibre per 100 kcal.

The difference between wholemeal wheat bread and white wheat bread lies in the way wheat grains are processed. Wholemeal bread is made with wholemeal flour, which is milled to include the three different parts of the whole wheat grains (the fibre-rich bran, the endosperm and the nutrient-dense germ) in adequate proportions. In contrast, white wheat bread is made from refined flour which only contains the endosperm part.

As wholemeal breads contain all the nutritious parts of a grain they are much more nutritious than white breads.

In most countries, health and nutritional claims that are made to present or promote foods to consumers are strictly regulated.

In Europe for example a claim that a food is a source of fibre (or any claim likely to have the same meaning for the consumer) may only be made if the product contains at least 3 grams of fibre per 100 grams of bread, or at least 1.5 grams of fibre per 100 kcal. A claim that a food is high in fibre (or any claim likely to have the same meaning for the consumer) may only be made if the product contains at least 6 grams of fibre per 100 grams of bread, or at least 3 grams of fibre per 100 kcal.

It is important to note that all breads contribute toward daily fibre intake. In general, as they contain more than 3 grams of fibres per 100 grams of bread, brown breads and multi-cereals breads are sources of fibres. Wholegrain breads are rich in fibres as they contain more than 6 grams of fibres per 100 grams of bread.

The calorific content of bread depends on many factors, such as the type and levels of grains and seeds it contains, how refined the flour is, the quantity of water, and any added ingredients, such as nuts or dried fruits. In general, the calorie content of bread ranges between approximately 240 and 260 kcal per 100 grams of bread. This means, on average, there will be 70-80 kcal per one slice of bread (30 g).

Although all types of bread can be part of a healthy and balanced diet, the healthiest types of bread are 100% wholegrain or wholemeal. This is because they contain all the nutritive elements from the whole grain such as fibres, vitamins and minerals. Each type of grain has its own nutritional characteristics. For instance, ancient grains such as quinoa or amaranth contain more protein, while the traditional rye and wheat grains contain more fibre. The addition of seeds gives bread extra benefits because they are full of vitamins and minerals. They also contain good fats (such as omega 3) and are very rich in fibres.

Some types of bread have also been shown to have specific health benefits. Thanks to its high fibre content, wholegrain rye bread improves gut health and prevents constipation. Bread that contains a significant amount of oat beta-glucan, a specific type of fibre, can help reduce bad cholesterol, a well-known risk factor for heart disease.

Some studies also suggest that sourdough and sprouted bread allow us to benefit even more from all the goodness of wholegrains, thus positioning them as even healthier options. Finally, healthier breads should contain a reduced level of salt.

To sum up, no single bread can be called the healthiest, but we can eat, and benefit from, a variety of healthy breads.

Fibre content in bread depends on the level of refined flour it contains: the less refined, the darker the bread and the richer in fibres. Therefore, it could be said that the darker bread is, the more fibre it contains. However, nowadays, white breads can be fortified with natural, colourless fibres. These fibres do not change its appearance or colour. On the other hand, bread prepared with highly refined flours can be brown because of the use of malt flour, which is added to change the taste of bread but will not increase the fibre content.

Finally, breads containing seeds also have a higher content of fibres as seeds are generally very rich in fibres.

Therefore, it is important to read the ingredients list on the packaging or to ask the baker in order to find out about the bread’s fibre content.

Yes. In general, all types of bread can be part of a healthy diet: they are high in complex carbohydrates and low in lipids (see ‘What are lipids?’). It can be said that wholegrain bread is extra healthy because it contains all parts of the grain kernel:

• The bran (the outer layer) which provides fibre, B vitamins, minerals, protein and other phytochemicals
• The germ (inner part) which is packed with minerals, B vitamins, vitamin E and other phytochemicals
• The endosperm (middle layer) which contains carbohydrates, proteins and small amounts of B vitamins.

Therefore, wholegrain bread is considered the healthiest bread.

Starchy foods are not inherently fattening. Weight gain typically results from eating more calories (from any source[1]) than your body uses. The origin of the calories can also play a role: calories from foods that are energy-dense (high in fat and sugars) and poor in micronutrients promote further weight gain[2].

Starchy foods have an important role in a healthy and balanced diet: all food-based dietary guidelines recommend that our main source of energy comes from starchy foods. 

1.World Health Organisation. Obesity and Overweight Fact Sheets. Updated June 2016. http://www.who.int/mediacentre/factsheets/fs311/en/
2.Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation, Geneva, 2003

Wholegrain bread is a type of bread that is partly or entirely made with wholegrain flours. Flours are considered wholegrain if they contain the three different parts of a whole grain (the fibre-rich bran, the endosperm and the nutrient-dense germ) in adequate proportions. In some countries, for a bread to be called ‘wholegrain’, it must contain a minimum quantity of wholegrain flours. For example, in Germany a wholegrain wheat or rye bread must contain at least 90% wholegrains. In most countries, the use of the term ‘wholegrain bread’ is not regulated. There is also no global official definition. Therefore, it is important to read the ingredients list on the packaging or to ask the baker in order to find out about the bread’s wholegrain qualities.

Current health recommendations highlight the importance of reducing salt intake. Although bread is part of the equation, it should not be avoided as such. Bread is a staple food and is part of a healthy diet.

Salt is a key ingredient of bread. It plays an important role in the fermentation process and greatly adds to the bread’s taste. It’s quite challenging to remove it but technical solutions can help to reduce it. You can find out about Puratos’ solutions here.

‘Bio’ or ‘biological’ and organic share the same meaning. ‘Bio’ is a European term. ‘Organic’ is more commonly used in English-speaking countries.

Organic production refers to an overall farm management and food production system. This system combines best environmental practices, a high level of biodiversity, the preservation of natural resources, the application of high animal welfare standards, and a production method using natural substances and processes. Organic production never uses chemical fertilizers or pesticides.

As per EU legislation, foods may be labelled ‘organic’ only when at least 95% of their agricultural ingredients meet the necessary standards. The remaining 5% of non-organic ingredients should be part of a list that is approved by EU legislation.

Organic production outlaws the use of genetically modified organisms and derived products.

(EC) No 271/2010

Sourdough is a natural leavening agent for bread. It is made from three ingredients:

• Flour(s)
• Water or other liquids such as juice, milk, yoghurt...
• Two types of microorganisms: lactic acid bacteria and yeast. These are either airborne and/or present in the raw materials.

Using sourdough (as a leavening agent) gives bread a very distinctive taste. Depending on which sourdough is used, the result can be very different. This is because the taste and flavour of sourdough depends, among other things, on the microorganisms that are present. These can vary around the world.

While regular bread is fermented by a specific baker’s yeast (Saccharomyces cerevisiae), sourdough bread is fermented by a mix of lactic bacteria and yeast, which provides certain additional nutritional advantages.

Sourdough bread has a lower glycaemic index than regular bread(1,2). This means that it releases its energy more progressively over a longer period and requires less insulin. This effect produces a feeling of being full for longer, which makes it easier to avoid snacking between meals. Moreover, the vitamins and minerals in sourdough bread are more easily absorbed by the body, and the body can also make better use of them(3,4,5). The presence of microorganisms in sourdough suggests a beneficial influence on the intestinal flora (or microbiota), which results in some additional health benefits. It is often thought that sourdough bread is easier to digest, but this has not been clearly confirmed.

1. Adam et al, 2003. Les possibilités d'amélioration de la valeur nutritionnelle des pains. Cahiers de nutrition et de diététique, 38(5), 316-322.
2. Rizkalla et al., 2007. Effect of baking process on postprandial metabolic consequences - randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 61, 175–183
3. Lopez et al., 2000. Strains of LAB isolated from sourdough degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour. Journal of Agriculture and Food Chemistry. 48, 2281-2285.
4. Lopez et al., 2001. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. Journal of Agriculture and Food Chemistry, 49, 2657-2662.
5. Lopez et al., 2003. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats. Nutrition, 19, 524-530.

For 5000 years sourdough was used for all types of bread. But when baker’s yeast appeared in the bakery some 150 years ago, bakers started to forget how to make sourdough. This was because using baker's yeast meant fermentation was quicker and more consistent.

Today, sourdough can be used in any type of bread, depending on the application and the flavour profile the baker is looking for. 

For example :

• A French baguette will typically be based on a wheat sourdough with fruity notes.
• A rye bread will be based on a rye sourdough bringing acidity, typical for the North of Europe.

Sourdough is the most traditional way of fermenting a dough to produce bread. It has been around for the last 5000 years. It involves fermenting flour with the natural flora present in the raw material or in the surrounding air. Natural flora typically consists of lactic acid bacteria, as found in yoghurts and wild type yeasts. This mixed fermentation has a huge effect on the complexity of the bread’s flavour. The main challenge with this traditional fermentation is the very long proofing time needed; it takes up to 24 hours to leaven the dough and develop the flavour. On the other hand, baker’s yeast was invented in the late 19th century through the work of Louis Pasteur. It allowed a very high gas-producing single cell baker’s yeast to be selected and grown on a sugar-containing substance (quite often molasses). At the end of this fermentation, the yeast was harvested and added at around 2-3% in the dough. This allowed the baker to gain a lot of time. It suddenly meant that dough could be leavened in less than two hours, and always in a uniform way. The short proofing times and high consistency led to the industrialisation of bread production. Unfortunately, the flavour development is less complex compared to traditional sourdough.

Historically, sourdough bread is important because it can be traced back to the ancient Egyptian civilisations of around 3000 BC. It is also important because sourdough bread is actually more nutritious than the grain from which it is made. This is because sourdough helps to release the nutrients and minerals present in the bread, making them easier to digest and more accessible for the body. Most of all though, sourdough improves the taste and flavour of bread.

Enzymes are naturally present in the human body – to date, we know there are at least 7000 active enzymes in our bodies. Enzymes help to transform food into small pieces that our body can digest. In bread making, the enzymes that are present drive the fermentation process, while the ones that are added guarantee a consistent quality. Without enzymes, you cannot make bread.

An enzyme is in fact a protein, produced by different types of micro-organisms.

Additives are substances that are added to food products to perform certain functions (e.g. to change texture, increase the shelf life of a product or to add vitamins). In Europe, all food additives are identified by an E-number. They are always included in the ingredients list on product packaging. All the additives we use at Puratos have been thoroughly tested and approved by national and international food safety authorities and are only used if the specific technical advantage they provide is useful in the end product..

Emulsifiers have been used for centuries and are a useful aid in our daily cooking. The effect of emulsifiers is comparable to using an egg when making mayonaise; the lecithin it contains acts as an emulsifier and makes it easier to blend all the ingredients into a smooth mixture. Emulsifiers affect the appearance, texture and structure of foods. They also help to maintain their quality and freshness. Emulsifiers have a positive effect on the crumb structure of bread, its softness and shelf life.

Bread is made of agricultural products such as wheat flour, yeast, water and some salt. A bread may also include an improver, which is a mix of enzymes, emulsifiers and other functional ingredients (see ‘What is an enzyme?’ and ‘What is an emulsifier?’). Each of these ingredients helps to improve certain features of the bread. Bakers use different types of improvers to make sure the end result is exactly what their customers are looking for.

Since bread making first took place, the quality of bread has been affected by several factors. These factors include the type and origin of the flour, weather conditions, etc. This means that the same mix of ingredients may make a great loaf of bread one day, but might be less successful the next day. Bread improver is a key ingredient that has been used in the bakery sector for years; it helps bakers make consistent, excellent-quality bread. Bread improvers also ensure that bread stays fresher for longer; a convenient factor that consumers appreciate.

No, the fibres, vitamins, minerals and nutrients in bread do not change significantly as bread ages. However, its taste and appearance change.