Baker’s standard ltd.
Our products
We produce bread improvers, bread mixes, substitutes and sourdoughs.
Baker’s standard ltd.
Bread improver
What is the point of using bread improvers in the technological process in the bakery industry? Why are bread improvers used all over the world legally?
Every baker has faced many problems of different nature during the production of bread, which hinders business opportunities.
It is difficult for any bread producer to deal with factors that are beyond his control and do not depend on him. Such are the inability to influence the quality of the flour and the lack of skills in the staff. Customer pressure for quick response, low prices and high quality bread
The quality of the flour in most cases is difficult to control and there are no guarantees for standardization. There is a need for a lightning change of the overall production technology with guarantees for obtaining high quality bread. This is possible only with the implementation of ready-made solutions that guarantee an excellent end result – bread for which customers would wait in line.
Our bread improver make it easier to achieve consistent baking results. They increase the tolerance against fluctuations significantly. Our bread improvers improve the processing of bread dough in a highly automated environment. They ensure more constant production process and output.
Bread improvers from Baker’s standard are developed and tested in actual conditions and everyday usage.
Flour quality, manufacturing processes, the equipment used, regulatory requirements,established local stereotypes of work and the type of final product are all considered. Our experts are experienced technical bakers and formulators who understand dough structure, flour characteristics, and the production challenges facing bakers every day.
Bread improvers are generally systematized in two types:
Standard bread improvers commonly used to completely improve production technology and achieve the same end result. Standard bread improvers aim to create the following effects on bread:
1. Creating appealing appearance on bread
This goal is achieved as follows:
Increase crustiness or crust color and improve par-baked products. Optimize appearance
When making a purchase decision, consumers have only a few ways to judge the quality of baked goods. They can only decide based on the appearance, volume and crust color and by reading the label ingredients. And they instinctively associate a nice-looking loaf with a top-quality tasty product.
Bread improvers from Baker’s standard are natural processing aids that can help optimize appearance.
First impressions are most important. You only have one chance to make a first impression on the customer.
In the store, consumers look for bread and biscuits with a rich golden-color and good structural integrity. This can be particularly difficult to achieve in frozen pre- and par-baked products that are baked twice and lose moisture. Our bread improvers convert starch into glucose, which feeds the yeast and gives the bread better volume and crust color, with shorter baking times and thereby less moisture loss.
In biscuits, crackers, wafers and cookies, consumers look for a consistent shape. By reducing gluten, some types of improver allow manufacturers to use a greater variety of flours and improve the properties of the dough as well as the sensory attributes of the final products. These types of enhancers allow manufacturers to deal with topics such as: brittle texture, uneven shape and printing.
2. Increase the volume of bread
The improver can enhance the binding of gluten , making the gluten more compact, which can maintain more gas produced by bread yeast fermentation. The volume of bread as a criterion for choosing the customer is an extremely important indicator.
Bread volume is probably the most important external characteristic of bread. It is a key aspect of consumers appeal as well as quality control program of bread baking. This is often an indication of a good aerated crumb and superior texture, proper formulation and quality of ingredients, dough handling, gas retention as well as processing
3. The bread should be fresher for a longer time
Consumers prefer soft, moist bread
Consumers expect a lot when it comes to the texture of packaged and artisanal bread. “Soft,” “tender,” “delicate” – these are some of the claims of new brands.
Surveys show that consumers value the sensory quality of moistness. Consumer panels that rated a particular bread high in “moistness” and “tenderness” also gave it a higher “like” score. And a top reason to throw bread out was “dryness.”
Уith our bread improvers designed for the freshness and softness of bread you get more time for planning, production and distribution.
This lets bakers reduce unwanted stale-returns and food waste.
4. Avoid dough stickiness , improve gluten network and stability of dough.
The dough should be hard, elastic and dry. The our bread improver can enhance the gluten, which makes the dough elastic, dry and easy to operate.
Bread producers always want to optimize their production costs.
5. Improve the inner texture of finished bread
Different cultures around the world have different views on the inner texture of bread. In some areas there is one kind of view, and in other areas quite different views on what kind of interior is good for bread. Understanding what is good for the inner texture of bread differ significantly.
specific enzymes and other substances create conditions for the activation of endogenous gluten in flour.
Our bread improvers create a cost-effective way to replace the addition of expensive wheat gluten.
A strong gluten network has many advantages. It ensures gas retention during proofing, good volume and oven spring. The dough enables to withstand mechanical stress during handling.
6. Our bread improvers can shorten or prolong fermentation according to customer requirements
Whatever you choose as an option for the duration of fermentation, you must be sure that all tastes and other qualities will be preserved without change for the end customer.
7. Through our substitutes for different types of products we can reduce sugar, salt, gluten and acrylamide in bread
That’s good news for food and bread manufacturers and consumers who are focused on food safety.
Market trends show rising demand for healthier foods. Consumers want fewer chemicals, less sugar, less acrylamide and cleaner labels.
Specific bread improvers that affect one or two factors or the problem in the production of bread. Their use is due to the emergence of a specific problem difficult to identify by people without knowledge and experience.
In order to be able to correctly recommend the most rational bread improver in each specific case, a realistic description of the whole process and a problem by the bread technologist is very necessary.
Baker’s standard ltd.
Bakery mix
Bakery mix and premixes (or concentrates) are excellent breadmaking solutions to allow bakers to make a wide range of special breads, high-taste baguettes, pastry and cake products and sweet buns in a quick and easy manner.
What is the difference between Mix and Premix?
A Mix is a ready-to-use solution that contains all the elements required to prepare finished products, with the exception of water, yeast and salt that the baker needs to add during kneading.
What advantages does this offer to bakers?
Easy to use and save time
The use of mixtures and premixes reduces the number of raw materials used to prepare the final product. This simplification saves time and limits the risk of errors when using products. Impossibility of incorrect dosing of a large number of gradients.
Regularity, productivity and quality of products
The mixtures and premixes developed by our Technical Center come from carefully selected and tested raw materials. Each product meets the requirements of strict specifications, guaranteeing its technical and organoleptic profile and safety. This guarantees consistency: the same quality levels every time
Original range of various products:
Bakers have a wide range of products to meet the different requirements of their customers and changes in consumption trends: traditional or modern products, local specialties or famous classic bakeries. With our mixes and premixes, your brand is fully capable of launching the demanding market unlimited number of innovative products.
Health and wellness issues have a major influence on the baking industry. Modern mixes enable you to respond to customer demands for healthier products and healthier living.
Baker’s standard have a range of Bakery mixes with nutritional benefits such as low in cholesterol, high in fibre and rich in vitamins, folic acid,probiotics,proteins,gluten free,egg free, bakery mixtures without sugar but not different from products made with sugar and omega-3s special bakery mix.
We pay special attention to the baking mixes of sprouted grains.
But consumers are looking for greater nutritional balance in their rich breads as well. And here too our mixes can help you meet customer expectations, producing rich breads full of freshness, taste and texture but with an improved nutritional profile – all at a competitive cost.
Baker’s standard ltd.
Bread leaven
History of sourdough
Sourdough has been used around the world for centuries and has contributed to the creation of a wide variety of types of bread. Because they are a reflection of microorganisms in a specific geographical area, they have created an extremely variety of flavors and textures. Using sourdough for a long time was the only way to make the bread rise. At the end of the 19th century opened the first factory for bread yeast .
What is sourdough used for?
The sourdough for bread serves to allow the dough to ferment and to obtain quality bread
Sourdough bread is the authentic type of bread known in history. The leaven is obtained thanks to the natural fermentation of bacteria and organisms.
Many regions of the world produce bread with an authentic taste that is not found elsewhere. This is due to the authentic microorganisms that create authentic sourdough.
Why is sourdough bread fashionable?
The main trend in recent years is the return to traditional methods of making food. Healthy eating is a response to industrialization over the last few decades. Bread, which is a staple food in western cultures, is no exception. Sourdough is an ecosystem of microorganisms and bacteria that do not tolerate artificial additives.
Is sourdough bread better?
In practical terms, the nutritional value of plain bread and sourdough bread is the same. The difference is in how they are prepared and how they are absorbed by the body. The biochemical reactions taking place in the flour in bread made with baker’s yeast and bread made with sourdough is the speed of the processes. In the case of sourdough bread, the fermentation lasts 8-10 or 12 hours in the cold, thus developing a much more complex taste.
Exactly the slow and staged course of the biochemical reactions in the bread made with sourdough gives its qualitative difference from the bread made with baker’s yeast. The slower the rate of biochemical reactions, the more they reach their full completion by the end. The combination of bacteria and microorganisms in the yeast produces lactic acid. It causes the dough to ferment and gives the bread its characteristic sour taste. Lactic acid also lowers the glycemic index of bread, a measure that measures how quickly a food raises your blood sugar after eating. Compared to ordinary bread, sourdough bread is converted to glucose more slowly, which makes it more gentle on the body. Bread made with baking yeast has a significantly longer life as the softness of the inside and a much slower onset of mold. Bread made with sourdough has a harder crumb. Most types of medieval breads are made with hard crumb. Sourdough bread gives a feeling of satiety. slows down and improves intestinal transit. The total availability of calcium, magnesium, fiber and organic acids is higher.
Baker’s standard ltd.
Substitutes
We from the Bakers standard profess the maxim that a person should always have a choice in his life’.
In recent years, customers want to have a choice of a wide range of alternative ingredients, some of which can even be described as alternatives to alternative ingredients.
These ingredients, which replace more traditional types, may be used by food manufacturers to develop new products or reformulate existing ones. They may be chosen for a number of reasons, including cost effectiveness, comparable or improved functionality, promotion of health benefits, a more desirable source from which the ingredient is derived, labeling advantages, ready availability, ease of use, or overall marketability.
We are dedicated to how to reformulate foods with alternative gradients in innovative ways. This creates healthier foods by adding or replacing ingredients, as well as improving their taste, texture and appearance.
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