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Vizyon P50 Bread Improver – 50g
Flatbreads, such as Lavash, Pita, Sangak, Berberi, Chapatti, Parotta, and Tortillas, present unique challenges in baking. Unlike toast, baguettes, or buns, achieving the ideal balance of extensibility, softness, and crunchiness—while maintaining a consistent color and avoiding excessive chewiness—requires a specialized approach.
Our advanced flour improvers are designed to enhance the texture, structure, and freshness of flatbreads, ensuring they remain soft or crisp (depending on the variety) while staying fresh for 2-3 days after baking. With proven success in multiple countries, these improvers deliver reliable results, making high-quality flatbread production more efficient and consistent.
Enhances the internal structure of the product, ensuring a uniform pore distribution. Increases the final product’s volume and contributes to a thinner, more refined crust in bread. Extends the product’s shelf life.
Directions for Use:
For optimal results, use 50g of Vizyon P50 Bread Improver per 50kg of flour. Not suitable for consumption unless baked.
Vizyon P50 Bread Improver – Oat Bread Pullapart Recipe
Ingredients
- Bread flour (90%) – 265g
- Wholemeal flour (10%) – 30g
- Whole oats (13%) – 45g
- Water (73%) – 214g
- Instant Yeast (1%) – 3g
- Vizyon P50 Bread Improver (0.2%) – 0.6g (or 1/8th teaspoon)
- Sugar (5%) – 15g
- Milk powder (5%) – 15g
- Butter (5%) – 15g
- Salt (2%) – 6g
Makes ten 60g rolls to fit a round 20CM tin.
Method
- Place the oats in a heat proof container and boil the water. Pour the water over the oats, seal the container and place in the refrigerator overnight.
- The next day combine all ingredients except for the butter into the bowl of a stand mixer with the dough hook attached. Mix on a slow speed for three minutes and then increase the speed to medium for two minutes. The dough should have some structure but still be a fair way away from full development.
- Turn the mixer back down to slow speed and add the butter in two separate pieces, waiting for the first piece to be fully incorporated before adding the second. Once the butter is fully incorporated, increase the speed to medium and allow the mixer to knead for about eight minutes. The dough should give a full windowpane and register 26 degrees celsius.
- Place the dough in an oiled container and allow the dough to bulk ferment for one hour.
- Cut the dough into ten even pieces (60 grams each) and shape into rolls. Cover the top of each roll in oats and place them into a prepared 20cm cake tin.
- Allow the rolls to proof for another hour, preheating your oven to 240 degrees as they rise.
- Place the rolls into the oven and try to create as much steam as possible. Once the rolls are in the oven, reduce the oven’s temperature to 200 degrees celsius.
- Bake for 25 minutes. The rolls should be golden brown, getting darker around the edges.
- Serve warm or allow to fully cool for storage.
Product Features
- Suitable for all kind of flour mixtures depending on amount of the Vizyon P50
- Optimized enzymatic activity
- Optimum dough stability
- Crumble-proof
- Softness that lasts until the next day
- Increases volume of the bread and provides longer shelf life
- Perfect crust colour
- Supports fermentation stability and increases process tolerance
- Increases dough processability.
