Natural Bread Improvement

Bread improvement has to be demonstrated through dough strength and baked crumb rather than inferred from ingredient substitution alone. A native pulse flour can change both protein contribution and dough behaviour, so dosage needs to be tested against handling, loaf structure and crumb texture.

What can we help you achieve?

• Bread improvement
  For bread, achieving bread improvement can strengthen product performance and create a clearer commercial advantage.

• Pulse-based formulation
  Pulse ingredients can add nutritional value and create a recognisable point of difference.

• Bakery versatility
  A versatile formulation route can support more product concepts without starting development from scratch.

Our Recommended Ingredient Solution

• ViciaNAT
  This ingredient can provide bread improver and texture and structure building and protein fortification in this formulation. Fava-bean flour is particularly differentiated in bakery: Ebro application guidance positions it as a bread improver where dough strength and a lighter crumb are relevant.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.