BAKERY

Water quality determines the success of the finished product Each baker has his own (bread) specialty, of which he is very proud and his recipe is a well-kept secret. However, many Master Bakers are now revealing the "water secret". Apart from the grain, water is the most important basic ingredient for bread, baked goods and pastries. The power and vitality of revitalized water has a particularly positive effect on the quality of the baked products. Bakers from far and wide are convinced of the results: The dough absorbs the revitalized water better and forms the basis for tasty, delicate baked goods of all kinds. Following the bakers' rule of thumb, namely "2 parts flour to 1 part water", it becomes clear how important water is in baking, and it is clear why bakeries cannot imagine doing without the revitalized GRANDER® technology

 

The master bakers report the following improvements since using GRANDER water revitalization in the baking process:​

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• light and silky dough

• ​doughs that are easier to work with

• Reducing the amount of yeast results in faster and better baking.

• improved crust formation

• the simpler and easier cleaning of the steam pipes and ovens

• more volume

• optimal binding of the dough

• rounder and more intense flavor of the bread

• longer shelf life and freshness of the bread

• ​Savings on chemicals and cleaning agents