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Evaluation of Bakery Compound/Bread Improver

Sponge cakePlasticity and a homogeneous consistency are normally of the highest importance. Please see the following guidelines:

Numerous pieces are cut off the product (approximately 1 - 1½ cm in width). The pieces are bent and kneaded. If the product exhibits a poor plasticity, the product will break during bending; the poorer the plasticity, the more breaking. A good plasticity is when the product stays in shape without breaking during bending.

Force your thumb into the product. Consistency is estimated as being a bit or very soft or hard.

Flavour evaluation
This is not evaluated as flavour is usually not added.

Mouth feel
This parameter is not important in regard to bakery compound/bread improver.