The role of improvers and concentrates in artisan bakery
British Baker Insight Feature
- Publication date: 2 March 2018
- Editorial submissions deadline: 5 February 2018
- Editorial contact: email@example.com
This article will look at how suppliers of improvers and concentrates have developed their ranges to meet continued demand for artisan-style loaves?
What changes have been made to improvers and concentrates to tap demand for sourdoughs and rye breads, for example? Have suppliers launched new products to produce such loaves.
BOX-OUT: Tapping the health market
The feature will also look at how improvers and functional ingredients can help bakers meet consumer demand for bread with added health benefits such as higher protein content.