Subway bread is made of wheat flour, water, yeast, wholemeal concentrate, sugar, wheat gluten and bread improver. The bread improver consists of soy flour, emulsifiers (472e, 481 & 471), flour improver (300), enzymes, thiamine and folic acid. Iodised salt (Potassium iodate and anti-caking agent 535) and canola oil are also used in the recipe.
VOLUME FRESH IMPROVER (VFI) Bread improver for baking clean label wheat and multigrain bread. VFI increases the product's volume and gives it a full texture. Dosage recommendation 0.5-1.5 % of flour weight. VOLUME FRESH IMPROVER++ (VFI++) Bread improver that gives excellent volume for wheat and multigrain bread. It is
Use a dough improver mix that includes ingredients such as Calcium Proportionate or similar. Wrap the bread in a tightly sealed bag to retain moisture. A combination of these methods. Storing soft bread in a sealed bag will keep the softness of the bread preserved for much longer. Unless they're softer varieties like brioche, traditional European breads have a harder crust and a drier, saltier crumb while Asian style buns are soft, springy and sweet. Place flour, yeast, bread improver, sugar, milk powder and salt into a mixing bowl and stir until well-mixed. Then add in the eggs, condensed milk and water and start Bread improver is an unflavoured acidic substance. You can substitute with citric acid, vinegar or even orange juice for bread improver. The vitamin C in orange juice helps the gluten form. You can replace the water with an equal amount of fresh orange juice for a lighter rise and texture. 1lLNP.