TANGZHONG

TANGZHONG Cooked Dough

A natural technique for fresher and fluffier breads.

Cooked doughs are a valuable tool for every modern baker who aims to improve the freshness and overall quality of their products. They have been used in many countries for centuries and are based on starch gelatinization and the extraction of flavorful and aromatic compounds from cereals. This process allows the dough – and consequently the bread – to retain more moisture and stay fresh for longer.

Benefits in Baking

• Soft and juicy crumb
– The texture becomes more elastic and tender, remaining fresh for several days.

• Ideal solution for products that dry out quickly,
such as whole-grain breads, multigrain breads, or sweet breads like brioche and buns.

• Improved crumb uniformity
– Reduced crumbling during slicing and increased volume stability.

• Natural sourdough-like flavor
– Enhances the aroma and taste of bread without additives.

Benefits for the Baker

• Seeds and flakes are incorporated more evenly, offering improved flavor and aroma.

• Overall dough yield is increased due to the additional moisture retained.

• Creates a thin, crispy crust while reducing overall water activity (aw), improving stability against microbial growth.

• All of the above are achieved without the addition of improvers, as this is a natural technique that supports the “clean label” philosophy.

With cooked doughs, bakers deliver high-quality, consistent, and fresher products in a natural way, offering consumers a superior taste experience.

Instructions: Add the Tangzhong cooked dough at a rate of 5%–30% based on the flour weight during the mixing stage, together with the remaining liquid ingredients.

Available in 10 kg containers.