BAKERY

Water Quality Determines the Success of the Final Product

Every baker has their own bread specialty — a craft they are proud of, with recipes often kept as closely guarded secrets. Yet today, many master bakers are revealing one important detail: the “water secret.”

Apart from the grain itself, water is the most essential basic ingredient in bread, baked goods, and pastries. The strength and vitality of revitalized water have a particularly positive effect on the quality of baked products.

Bakers near and far are convinced by the results: the dough absorbs revitalized water more effectively, creating the perfect foundation for flavorful, delicate baked goods of every kind.

According to the baker’s rule of thumb — two parts flour to one part water — it becomes clear just how crucial water is in baking. It is therefore no surprise that many bakeries today would not want to do without revitalized GRANDER® technology.

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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

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