Ingredients

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Variedad de harinas.

What ingredients do we used for our bread products?

According to the technical-sanitary regulations (RTS) "Bread, with no further qualification, refers to the product resulting from the cooking of a dough made from a mixture of wheat flour and drinking water, with or without added edible salt, fermented by species of microorganisms inherent to bakery fermentation".

The main ingredients in breadmaking and the functions they provide in the dough:

Flour

The main ingredient, the support on which the other ingredients act. Thanks to the gluten, it gives structure to the bread.

Water

Water hydrates, dissolves, activates and mixes ingredients such as starch, gluten and yeast, resulting in a soft, elastic dough. It also dissolves salts and sugars, combining the flour proteins (gliadin and glutenin) responsible for creating volume and giving the dough plasticity.

Salt

The salt orders and regulates uniform fermentation, reducing the activity of the yeast and strengthening the gluten, improving the bread’s flavour and colour, giving the crust a more attractive appearance.

Yeast

This generates the fermentation of carbohydrates, producing enzymes which are able to decompose the flour sugars or those added. Yeast contributes flavour, colour, aroma, and sponginess to the dough.

Sourdough

A dough made with wheat and/or rye flour, water and salt in small doses, left to ferment naturally to enhance the natural microflora in the flour. It improves the quality and conservation of the end product, reducing the time needed to develop the dough and flavouring with an increased volume in the oven.

Others

Ingredients such as cereals milk or fats.
Ingredients like cereals and seeds are increasingly common in breads and by-products. For its part, milk gives the bread an intense golden colour when baking, enhancing its appearance. It helps to form a fine crust which captures moisture and improves the conservation, flavour and aroma of the bread. On the other hand, fats are used as natural preservative, slowing the hardening of the bread and improving the characteristics of the dough.

Berlys