Toast Bread

At this point in history, leavened bread was a lighter bread that was considered much nicer than flat breads. There was just one problem: left out in the desert heat for long periods of time, it would go hard and became difficult to eat.
The solution? Toast. It’s likely that toast originated as a way to preserve bread rather than as a tasty breakfast item smothered in butter and jam. By scorching slices of bread, they lasted longer as a palatable food.

Puratos ingredients to create Toast Bread

Bruggeman Blue Yeast

Buggeman Blue Yeast

Soft'r Alpaga

Improver for soft breads and rolls. Formulated to bring freshness, shelf life, volume and tolerance. Dosage at 1%.

S500 Acti-Plus

High performance improver in powder form for the production of yeast raised bakery items. The Acti-Plus Technology maximizes the activity of the enzymatic complex to achieve high performance in baking in terms of volume, dough tolerance and longer freshness. Dosage 1 % on flour weight.

Spraylix

Special oils in spray form which enable baked goods to be easily released from their supports. Suitable for all equipment. Has no influence on the taste of baked products and is easy to dose. Gives a nice coating and a homogeneous distribution.

Bruggeman Brown Yeast

Bruggeman Brown Yeast

Soft'r Impala

Improver for soft breads and rolls. Formulated to bring freshness, shelf life, volume and tolerance. Dosage at 0,3%.

Goal

Improver in powder form for fresh bread with 0,3% dosage on flour weight for excellent volume and dough tolerance. It will give you consistent quality in the production process, helping you to reduce waste.