Bakels makes a Quantum Leap with new Improver range

BAKELS has launched Quantum, a new generation of bread improvers developed at the company's research laboratories in Australia.

Quantum helps produce doughs which are easy to handle and process - giving the consumer a far softer crumb and the baker a much improved yield.

Bakels has been to the forefront of bread improver development for more than 50 years, being the first company to introduce data esters in 1958 and the first to develop branded liquid improvers in 1998.

Says Pauline Ferrol, national sales manager: "Bakels has a track record of new product development in this sector which is second to none. Quantum will help us maintain our technological edge over our rivals."

Quantum has been launched in two variants - Quantum Improver (usage 0.5 - 1 per cent) and Quantum Rustique (usage 2 to 4 per cent).  Both products are emulsifier free making them clean label. Quantum Rustique also includes a natural dried ferment for enhanced flavour in all breads.

Quantum helps the dough process without sticking, provides dough stability as it is worked off, offers an improved volume, crumb and texture, consistency of product and may enable gluten reduction in some recipes. Crumb softness is also enhanced from the improved dough development and optimal water absorption

Bakels Research has spent three years developing Quantum where the key breakthrough has been finding new ways of using traditional ingredients to strengthen the dough to its optimum. As a result, the dough can absorb between two and four per cent more water which will increase the batch yield and provide economy in use.

Adds Mrs Ferrol:: "The launch of Quantum across the Bakels Group worldwide is a perfect example of our business philosophy of 'working global, thinking local'. We have developed two products using this technology which are specific to the UK market.

"This technology now means that Bakels offers bakers the complete 'one-stop shop' when it comes to bread ingredients which are at the leading edge of technology."

Quantum is suitable for all types of mixers on the no time dough method for the production of bread, rolls and morning goods including wholemeal.

The improvers provide improved process stability, bread softness and freeze thaw stability, whilst maintaining the whiteness and crumb structure quality you would expect from a Bakels' improver system.

Quantum bread improvers can be combined with Bakels' clean label softeners, dough relaxers, sustainable palm oil and sourdough powders to provide a complete clean label bakery solution.

For more information on Quantum, click here.