Bakers Bread

Description

Baker’s Bread CP is a popular bread improver commonly used in bakery products like bread buns and toast. However, if you’re looking for an alternative, Vinegar and Ascorbic Acid (Vitamin C) or natural sourdough ferment can be effective substitutes. These alternatives help strengthen the gluten structure, improve the dough’s elasticity, and increase the shelf life of the final product. For buns and toast, using such natural improvers can enhance the volume and softness while maintaining a clean-label appeal, which is increasingly preferred by health-conscious consumers. In addition, natural alternatives often contribute to better flavor development and can reduce the reliance on synthetic additives, making the final product more appealing in artisan or premium bread segments.