1. Bread Improver
Flour treatment agents (also called improving agents, bread improvers, dough conditioners and dough improvers) are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. While they are an important component of modern factory baking, some small-scale bakers reject them in favour of longer fermentation periods that produce greater depth of flavour. There are wide ranges of these conditioners used in factory baking, which fall into four main categories: bleaching agents, oxidizing and reducing agents, enzymes, and emulsifiers. These agents are often sold as mixtures in a soy flour base, as only small amounts are required.
Sumber :
https://en.wikipedia.org/wiki/Flour_treatment_agent
2. Palm Sugar
Palm sugar is a sweetener derived from any of a variety of palm trees. To describe palm sugar, the terms "palm sugar" and "coconut palm sugar" are often used interchangeably. Each originates from different botanical sources and each has a slightly different chemical composition, but both are processed in the same manner and are similar in their applications.
Types of palm sugar :
- The palmyra palm (Borassus genus) is grown in Africa, Asia, and New Guinea. The tree has many uses, such as thatching, hatmaking, use as a writing material, as timber, and in food products. Palm sugar is produced from the sap ('toddy') of the flowers of the tree.
- The date palm has two species, both of which are used in the production of palm sugar (Phoenix dactylifera and Phoenix sylvestris). P. dactylifera is common in the Mediterranean and Middle East. P. sylvestris is native to Asia, mainly in Pakistan and India. Date palms are cultivated chiefly for dates. Palm sugar is made from the tree's sap.
- The nipa palm (Nypa fruticans) is native to the coastlines and tropical regions of the Indian and Pacific Oceans. It is the only palm tree that grows in a watery mangrove biome. Only its leaves and flowers grow above water. It produces a sugar-rich sap that is used to produce palm sugar.
- The sugar palm (Arenga pinnata) is native to the coastal and tropical regions of Asia, mainly in China and Indonesia. The sap used to produce palm sugar is known in India as 'gur' and in Indonesia as 'gula aren'.
- The coconut palm (Cocos nucifera) yields coconut palm sugar from the sap of its flowers. The coconut palm grows in coastal areas of the Indian and Pacific Oceans. Major suppliers are Thailand, Indonesia, and the Philippines.
Sumber :
https://en.wikipedia.org/wiki/Palm_sugar
3. Almond
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to the Middle East, the Indian subcontinent and North Africa.
"Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
The almond fruit measures 3.5–6 cm (1–2 in) long. In botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur.
Sumber :
https://en.wikipedia.org/wiki/Almond
Thanks for posting this blog.this is really informative.
Acoording of my experience too ,adding the dough conditioner/improver makes the bread so much more elastic and softer.Bread dough improver are a blend of various ingredients, including enzymes, emulsifiers, and oxidizing agents. These ingredients work together to strengthen the dough's gluten structure, improve texture and taste, and extend the shelf life of your bread.