Baking Beauty and Beyond Professional Mix Improver Powder for Bread - Dough Enhancer for Bread, Grain Dough Conditioner Strengthens Starch and Improves Texture of All Flours, 100g

This really does improve the bread making process very impressed with the homemade bread they all rise really well and creates a lovely soft loaf

First attempt at homemade bread, used the improver in an attempt to stop the bread only lasting one day (like so many store bought loaves too, they also make me bloated too).I prepared the dough took 5 mins, covered and left to rise in the fridge over night.Then I knocked it back (punched air out of dough) and left out in room temperature to prove for an hour. Cooked in a Dutch oven and removed the lid for the last 10-15 mins.It surpassed my expectations and made the best bread I’ve ever eaten, lovely light texture and flavour. It rose beautifully and a perfect crust.Three days later and it’s still soft and not at all stale nor chewy (although nearly all been eaten).The best bit for me is it doesn’t cause my stomach to swell up like almost all store bread does.I’ve used this alongside the same brand yeast and it’s so easy to use, simply mix in with the flour whilst dry.Amazing value for money as you only need to use a tiny amount per loaf.I will be buying more without a doubt.

It makes a difference to the texture of the keto bread I bake, more like standard bread so slices better and toasts well.

All I can say is that this improves the ruse of the bread and is a must for bread making machines.

I've only used it twice, both times today. First a focaccia, which can be quite heavy due to the amount of olive oil in it, amazing, one tablespoon to a 500grm mix, the resulting bread is so light and fluffy, with small air bubbles, giving a looser crumb.The second is a tin loaf, using one tablespoon of the product in a 600grm mix, baked for 34 mins, first 5 on 200°C , then 180, the resulting load gave a good hollow knock on the base, and with a bowl of water in the oven base during cooking, gave a great looking crust, but with a bit of give, signifying a light, looser crumb, airy loaf. I'm looking forward to producing a nice airy ciabatta bread, possibly using extra of the product.I use slightly less flour than before, and slightly less wet a mix, it does rise further, plus it could possibly wilt if not supported. Great results!

Used once and didn’t notice much difference

Bought specifically to support the rise of rye mix breads: helped me get a nice, even crumb and avoid mud brick texture. I still use a an autolyse process (allowing the flours to hydrate fo a while before adding seasonings, sugar/honey and yeast) but adding this improver is effective. You're still definitely going to have a denser bread, but this makes the difference between sandwich and toast against Pumpernickel.Most importantly, it's a catalyst, not a "flavour", so the breads taste as they should - no contamination of the bread smell or taste.

I love this bread improver. I make wholemeal bread in my bread maker and my loaves always come out moist, light and tasty. I wouldn't make bread without it any more.