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.