Bruns is an enzymatic improver that allows to adjust the browning of your bread in a natural way. Its main characteristic is that it generates glucose during fermentation, eliminating the criticalities given by the use of the cold technique. Bruns is also perfect for reducing the "crust breakage" effect in the second baking of frozen bread. Depending on the dosage used, the colour of the crust can be adjusted to ensure consistent, standardised production.
Here you can find the recipe from our Laboratory for a perfect baguette with the use of our enzymatic improvers Bruns and Enzymatico.
5 kg flour type "0".
50 g Enzymatic
50 g Bruns
150 g compressed brewer's yeast
100 g Salt
3 l Water
Mix Enzymatico, Bruns, yeast and 2.5 l of water at speed 1 in a professional kneading machine.
When the mix is homogeneous, add the remaining water and switch to speed 2. A few minutes before the end of the process, add the salt. The entire process should take 15/20 minutes.
Leave the dough to rest in a plastic bowl for 40 minutes.
Divide the dough into 330 g pieces and form short loaves without pulling the dough too hard.
After 10 minutes, extend the dough to a maximum of 60 cm.
Let rise for 80/90 minutes in cell at 30°C with 80% RH.
Cut the surface in 5 points and bake in a steam oven at 220°C. Cook for 25 minutes and finish cooking with the valve open.
Join our subscribers list to get the latest news from Il Granaio, directly in your inbox.
Fill in the dedicated form with your request and you will be contacted as soon as possible.
Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.