1 Oct 2022
Bakers know that the perfect soft, fresh texture in bread is an art to master, and a science to perfect. In truth, every generation wants to develop and improve their baking skills by trying new techniques and different ingredients. This innovative spirit is clear and obvious when you think about the crackle and endless texture variety available in today’s moist, soft and short bite breads. And yet as consumers’ demand for clean(er) label increases, the job of perfecting your breads’ texture and freshness – with fewer ingredients – becomes increasingly precise work. Stay informed as to what’s required to perfect your breads’ softness and freshness, and how you can achieve that ultimate long-lasting softness that will benefit your business.
Texture is always in motion.
It’s a fact of life that your bread’s texture starts the inevitable cycle of ‘staling’ a few seconds after you’ve baked it; it’s the beginning of its slow loss of freshness. To overcome this, it’s helpful to truly understand the causes of this staling. Two things are going on: on the one hand, moisture is being redistributed. Essentially, moisture from the crumb migrates into the much drier crust, making it chewier. And on the other, staling is the reorganization of the starch after baking, the so-called retrogradation.
Retrogradation is the process of starch trying to return to its original state. As the bread cools, the starch begins to recrystallize after it is gelatinized in the heat of the oven. This process ultimately leads to a loss of softness and moistness and the crumbling of the crumb. The fundamental question of how to delay this staling process, and achieve longer-lasting softness has preoccupied bakers forever.
At Puratos, we pay attention to every detail in bread texture and master the interaction between all the ingredients to perfect it.
To give you a detailed view on the precise texture experience of your bread, Puratos has worked with an expert panel that uses the ‘TEMPORAL DOMINANCE OF SENSATIONS’ (TDS) method. These experts can describe the sequence of dominant sensations and qualitative changes perceived during the consumption of bread, giving you a clear view on the possibilities for improvement.
The value of achieving perfect softness
Consumers do not use the same terminology as the sensorial experts, but instinctively recognize high-quality freshness and a dry, crumbling crumb. Many senses play a role here: smell, sight, and touch. Our Taste Tomorrow survey confirms that Freshness remains the number 1 purchase decision criterion for consumers when buying bread. Having a premium quality softness helps you to tap into new markets. Quite literally, a longer shelf life allows you to extend your distribution and reduce the levels of waste at the point of sales.
Helping you bake everyday better:
For centuries enzymes have been naturally part of bread, since naturally present in flour. But it was only in the 19th century that people first discovered enzymes and their importance in bread making. Built upon the curiosity of the passionate bakers before us, Puratos builds further on the past with enzyme-based innovations inspired by nature. Using the latest research and fermentation technologies we help bakers to perfect texture and freshness.
Enzymes are proteins produced by fermentation and are present in any living organism. Inspired by nature, and based on these enzymes, clean(er) label improvers and mixes can help you to create shorter and clearer ingredient lists for baked goods whilst also achieving the right texture. Our latest innovation, Intens Soft & Fine was developed with a unique enzyme. It gives initial softness and a longer-lasting softness during shelf life when used to produce an extensive range of soft bakery items. It is the perfect clean(er) label alternative to monoglycerides (labeled as E471 in Europe) and full-fat soy flour and other lipases. It also helps to diminish the exposure to the cost and price fluctuations of emulsifiers.
Incorporating whole grains in your bread is a powerful way of developing your bread’s texture experience. To guarantee the ultimate softness in every bite we have a range of Specialty Grains that are either soaked in sourdough wholegrains & seeds or sprouted & fermented wholegrains. Both are full of juicy goodness, and slowly release their moistness into your bread’s crumb, extending its shelf life and adding additional long-lasting flavor.
Discover our bakery solutions today!
For centuries enzymes have been naturally part of bread, since naturally present in flour. But it was only in the 19th century that people first discovered enzymes and its importance in bread making. Built upon the curiosity of the passionate
bakers before us, Puratos builds further on the past with enzyme based innovations inspired by nature. Using the latest research and fermentation technologies we help bakers to perfectionate texture and freshness.
Enzymes are proteins produced by fermentation, and are present in any living organism. Inspired by nature, and based on these enzymes, clean(er) label improvers and mixes can help you to create shorter and clearer ingredient lists for baked goods whilst also achieving the right texture. Our latest innovation, Intens Soft & Fine was developed with a unique enzyme. It gives initial softness and a longer-lasting softness during shelf life when used to produce an extensive range of soft bakery items. It is the perfect clean(er) label alternative to monoglycerides (labelled as E471 in Europe) and full fat soy flour and other lipases. It also helps to diminish the exposure to the cost and price fluctuations of emulsifiers.
Incorporating wholegrains in your bread is a powerful way of developing your bread’s texture experience. To guarantee the ultimate softness in every bite we have a range of Specialty Grains that are either soaked in sourdough wholegrains & seeds or sprouted & fermented wholegrains. Both are full of juicy goodness, and slowly release their moistness into your breads’ crumb, extending its shelf life and adding additional long-lasting flavour.
