” Elixir Natural “
HBPRO
HBPro™ Toast
HBPro™ Toast
Generic Name：Bakery Amylase
Sample Packaging : 500G,1KG,5KG,10KG
Brand : HBZymes
HBPro™ Toast is Toast improver. As a professional toast improver supplier, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Toast Improver:
- Improve softness
- Improve bread structure ● Improve staling
Application：Sugar free toast, Whole-meal toast, Salty toast, Chocolate toast
Bakery process knowledge
What happens during bread storage?
◆ Retrogradation of starch
- Amylose
during cooling, this gives setting of the structure
- Amylopectin
Slow process causes stiffening of starch granules
Inclusion of water, less free water available ?
◆ Gluten network changes
◆ Increased protein-starch interactions
◆ Redistribution of water from crumb to crust
- Less free water available in crumb
- Crispiness of the crust is lost
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBPro™ French Bread
- Generic Name：French bread improver, Baguette improver
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBPro™ French bread is a French bread improver, or say Baguette improver. As a professional supplier of french bread improver, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of French Bread Improver:
- Improve volume
- Improve cut beauty
- Improve bread structure
Application: Baguette and other French bread.
Bakery process knowledge
Bread Volume Development
◆ Bread volume = dough volume + oven spring – oven shrinkage
◆ Dough volume is determined by:
- Final proof time
- Temperature
- % yeast
◆ The oven spring is determined by:
- The moment the dough has become a sponge that can no longer retain CO2
OR
- The moment the crumb has become too rigid due to starch gelatinisation and gluten denaturation
If you are interested in french bread improver, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBPro™ Soft
- Generic Name：Bread Softness Improver
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBPro™ Soft is a kind of bread softness improver. As a professional bread softness improver supplier, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Bread Softness Improver:
- Improve bread Buns moisture and softness
- Extend shelf life
Application：Specialized for bread buns
Bakery process knowledge
What determines dough and bread properties?
◆ Dough Properties are determined by:
- Gluten network
- Amount of “free” water
- Water soluble (hemi) celluloses
- Insoluble (hemi)celluloses
◆ Bread Properties are determined by:
- Gluten network
- Amount of “free” water
- Amylose gel
- Interaction between granules
- Stiffness starch granules
If you are interested in bread softness improver, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBPro™ Hamburger
- Generic Name：Hamburger improver
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBPro™ Hamburger is Hamburger improver. As a professional hamburger improver supplier, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Hamburger Improver:
- Improve Hamburger moisture and softness
- Improve crumb structure
- Control the height of bread
Application：Specialized for Hamburger
Bakery process knowledge
Gas cell distribution
◆ Has effect on:
- Crumb structure
- Compressibility
- Bread volume
◆ Is affected by:
- Monoglycerides / stearoyl lactylates reduction of interfacial tension facilitates split up of cells during mixing
- (Hemi)cellulases (quick acting) removal of insoluble (hemi)celluloses improves development of gluten network
If you are interested in hamburger improver, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBPro™ Croissant
- Generic Name：Croissant improver
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBPro™ Croissant is Croissant improver. As a professional supplier of croissant improver, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Croissant Improver:
- Improve Croissant moisture and softness
- Improve crumb structure
- Extend shelf life
Application：Specialized for Croissant, Danish bread, or heavy fat bread.
Bakery process knowledge
Staling and Starch Retrogradation
◆ Has effect on:
- Crumb compressibility
- Crust crispiness
◆ Is affected by:
- The degree of gelatinisation
- The size of the amylopectin chains
- The distribution of water in the crumb (amount of “free” water ?)
If you are interested in croissant improver, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBPro™ Waffle
- Generic Name：Waffle improver
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBPro™ Waffle is Waffle improver. As a professional supplier of waffle improver, Elixir has rich experience in baking ingredients. We can provide you with a one-stop solution.
The Function of Waffle Improver:
- Improve moisture and softness
- Extend shelf life
Application：Specialized for bread waffle
Bakery process knowledge
Water Binding and Distribution
◆ Has effect on:
- Fermentation tolerance
- Bread volume
- Freshness
◆ Is affected by:
- (hemi)cellulase: breakdown of water binding elements
- Polysaccharides: addition of water binding elements
- (per)oxidases: generation of water binding elements
If you are interested in waffle improver, please feel free to contact us
Product Range
HBPro™
Improve bread softness, volume and crumb structure, for higher quality bread.
HBZyme™
Baking enzymes that improve dough strengthening act as an alternative for chemical emulsifers.
HBBake™
Baking enzymes to reduce acrylamide levels by up to 95%.
HBPro™ Turkish Bread
- Sample Packaging : 500G,1KG,5KG,10KG
- Brand : HBZymes
HBPro™ Turkish Bread is Karafırın ekmeği (Taş fırın ekmeği) improver.
Function:
- Improve cut beauty
- Improve crumb structure
Application：Specialized for Turish bread.
Bakery process knowledge
Gas Holding Capacity
◆ Has effect on:
- Fermentation tolerance
- Bread volume
- Crumb structure
◆ Is affected by:
- Visco-elastic properties of the gluten network
Redox agents: affect number of cross links , improves the ovenspring
(hemi)cellulases: degrade (hemi)cellulose, remove ”foreign bodies”and liberation of water anionic emulsifiers
- Water distribution and amount of “free” water