In a stand mixer, mix for 5 minutes on a low speeds, 5 minutes on a medium speed until the dough reaches between 24 and 26°C. Prove for an hour or alternatively put the dough in the fridge overnight. Shape and prove a second time for at least an hour. Bake for 35 minutes at 230°C. Easy-Roll Dough Improver rides to the rescue! Helps you to roll out your dough smoothly and easily; no shrinking or snapping back! Just add a tablespoon or two of this relaxer to dough. Perfect for any dough or pastry that needs rolling out.

In bread dough, enzymes increase the rate complex starches are broken into simpler sugars such as hexoses. This is essential for yeast to be able to process them. Enzymes can lead to tweaking flavour, tenderizing benefits and increased development times.

Bread improvers. For more than 60 years, Puratos has been pioneering improvements in bread production. Our bread improvers offer the unique benefits of vertical integration through the production of enzymes and natural sourdough. Whether you’re in the fresh, packaged or frozen bread sector, our improvers will help you overcome production
Yeast feeds and produces carbon dioxide most rapidly at around 95° F; at that temperature, your dough will be proofed relatively quickly. Many bakers opt to retard, or slow down, fermentation by refrigerating the dough after mixing (and/or after shaping). This allows for a slower, controlled fermentation without a high risk of overproofing.
Improver and cryoprotective technology: Advances in additives improver technology such as the use of hydrocolloids, ice structuring proteins or antifreeze proteins, and ice-nucleating agents and the use of novel biotech ingredients and enzyme technology were able to (a) increase yeast cell freeze tolerance and (b) enhance gluten and starch
Yeast activity or performance is controlled by the following factors: pH: Yeast performs well in a pH range of 5 to 7. Food supply: Simple sugars in bread doughs are provided by flour, amylase activity, or added as part of formulation. Temperature: Yeast is most active at 104–122°F (40–50°C) and is inactivated at 140°F (60°C).
Angel Yeast, as a world-renowned supplier of baking ingredients, has promoted the quality upgrade of crispy bread such as baguettes through persistent research and development. We have developed LD series bread improvers for crispy breads such as baguettes. By adding 0.2-0.5% of improvers, we can bring stable operability and high-quality bread
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    • is bread improver yeast