Making fruity breads is an Exakt science, says supplier

20 January, 2006
Page 27 
Various fruit breads and sweet doughs can be created with Zeelandia’s (Billericay, Essex) Exakt Zest powder, says the company.
From hot cross buns to more artisanal products, bakers need only add flour, yeast and water. The mix will hold a fruit weight of up to 40% of flour weight.Supplied in 15kg bags, Exakt Zest is also available in the ZK variant, which is made without colour and with reduced flavour. This allows bakers to adapt the mix with their own ingredients. Zeelandia recommends the addition of Zedomals – a liquid which adds shelf-life and softness to fermented goods. Zedomals is supplied in 20-litre jerry cans and can be used with existing bread improvers, says the company.



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