Bakery Additives

Bakery Additives

What Are Bakery Additives?

are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling.

There are several types of bakery additives used in industrial and commercial baking, including:

Baking Enzymes – Natural catalysts that improve dough processing and enhance texture.

Flour Improvers – Enhance flour properties for better elasticity, volume, and crumb structure.

Dough Conditioners – Strengthen gluten structure and optimize water absorption.

Preservatives & Emulsifiers – Extend shelf life and improve dough stability.

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Amylase – Enhances starch breakdown for improved fermentation and softness.

Glucose Oxidase – Strengthens gluten network and improves dough stability.

Hemicellulase – Increases dough elasticity and gas retention.

Lipase – Enhances crumb structure and shelf life.

Transglutaminase – Improves protein cross-linking for better texture.

Toast Improver – Enhances texture, volume, and color of toast.

Baguette Improver – Improves crust crispness and internal softness.

Buns & Burger Improvers – Ensures a soft, fluffy texture with even crumb structure.

Croissant Improver – Enhances flakiness and lamination.

Waffle Improver – Improves batter consistency and crispiness.

Flour Corrector – Balances gluten strength and water absorption.

Frozen Dough Improver – Maintains dough quality after freezing.

Calcium Propionate – Prevents mold growth, extending product shelf life.

Emulsifier & Ascorbic Acid – Enhances dough stability and elasticity.

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