Matthews Cotswold Bread Improver
Matthews Cotswold Bread Improver has been a staple ingredient in bakeries and home kitchens alike for many years and offers benefits for every baker. If you lack variety in your equipment or are worried about the consistency and quality of your flour supply, it can help.
Since the art of baking began, there have been two things that bakers cannot control.
1. Once the bread has left the oven, there is no controlling the rapid ageing process of the wheat starch resulting in the toughening of the loaf. The threat of going stale means that freshly baked bread has had short life-spans for time eternal.
2. The baker has little, if any, control over the quality of the flour they use. In times past, the ageing process would ensure this quality and this raw storage technique was paramount for the baker to create their best batches. But with time and efficiency becoming more of an issue, the storage time decreased, and then vanished.
Whilst not essential, If you choose to use bread improver, these age-old issues can become a thing of the past. Not only can you take back control of the baking process, but you can better master some tough challenges, even across your less experienced staff.
What is a Bread Improver and why should you use it?
Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products.
It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough. One poor batch can be the difference in making your quota, and perhaps even your profits for the day.
Bread improver makes the baking process more manageable.
What is in Bread Improver?
The most functional components of improvers are emulsifiers, enzymes, and flour treatment agents. Each ingredient provides technological benefits to the dough by interacting with the flour components. Some of these interactions complement those of others, so an improver needs to be carefully balanced to provide the correct characteristics in the finished baked product.
Enzymes are denatured during baking and are treated as processing aids, therefore they need not be labelled. Emulsifiers and flour treatment agents are E-number additives and must be labelled. Where a ‘Clean Label’ product is needed, enzymes can be used to replace E-numbers.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Contains Wheat Gluten
Size & Care
The approximate size of our 16kg bags of flour is 54cm(H) x 40cm(W) x 12cm(D) are will fit in most kitchen cupboards.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allowing for good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame