Ingredients:

Ascorbic Acid

Ascorbic acid is used in a wide range of industrial applications. About one-third of total production
is used for vitamin preparations in the pharmaceutical industry. The rest is mainly applied as an
additive to food and feed to enhance product quality and stability. In bread baking, it is used as a
maturing agent that strengthens gluten in flour. Therefore, it serves the function of improving
wheat flour and dough quality. Furthermore, ascorbic acid improves the gas retention of yeast
raised dough which helps to improve the volume, grain and texture of baked goods.

Calcium Propionate

Calcium propionate is used as a preservative in breads and other baked goods because it inhibits
the growth of mould and other microorganisms, e.g., Bacillus subtilis, thus keeping the bread
fresher for longer. Studies indicate that calcium propionate is one of the safest food additives
used by the industry. The calcium salt is preferred in bread and rolls because it has a further
benefit of contributing to enrichment by supplying calcium.

Vital wheat gluten

Vital wheat gluten is made from wheat flour that has been hydrated to activate the gluten and
then processed to remove everything but that gluten. It's then dried and ground back into a
powder. It is used as a wheat protein supplement to improve the performance of low protein flour
in the production of a variety of breads. Because it is almost pure gluten, a little goes a long way
towards improving the elasticity and rise of the raw dough and the crumb and chewiness in the
final loaves.

Emulsifiers:

Glycerol Monostearate (GMS)

GMS is an emulsifier that is used as an improver in baking. The use of GMS results in a better air
uptake at the mixing stage of the dough. More and smaller gas cells are mixed in, and as a result
there is a better gas retention during the fermentation phase. This better gas retention,
maintained throughout the baking process, eventually results in larger loaf volumes and softer
breads.

Sodium Stearoyl Lactylate (SSL)

SSL is an emulsifier used as a dough strengthener in baked goods. It has several features that
combine to make it very popular with bakers. It maintains the texture of fresh baked bread by
keeping the amylose starch in its gelled state, preventing its re-crystallization. It makes the gluten
in the bread stronger and more extensible, increasing the volume of the loaf. It disperses the fats
in the bread, making it softer, while allowing less fat to be used. It absorbs water, allowing the
baker to get 1 to 1.5% more loaves from the same ingredients, thus making each loaf less
expensive. It has a sweet taste, allowing less sugar to be used in the bread.

Cocktail Improvers

These products optimize all aspects of the bread and give bakers the required tolerance and
flexibility during all stages of the baking process: mixing, fermentation, baking and shelf life. They
are typically manufactured from materials that are designed to improve the performance of the
main ingredients and the baking process and may, in some instances, improve the performance
of lower quality inputs, e.g., poor grade wheat flour.
Improvers can be designed to:

• Increase dough tolerance
• Improve bread softness
• Improve shelf life and reduce bread-staling as they include anti-mould and anti-rope agents
• Increase bread volume

Bread Premixes

Premixes have gained great popularity with bakers in recent years due to the need for consistent
products coupled with decreasing skills base in the industry. Vita-Chem SA supplies a wide range
of premixes and, through its unique relationship with leading manufacturers, has the ability to
tailor-make premixes specific to customer needs.