Do you know that all our loaves, buns and pastries are without any dough improver which is perhaps one of the most important ingredients used in most bakeries? A dough improver is an ingredient used to speed up bread production, improves bread textures, reduce the rate of bread staling and prolong the shelf lives of bread, just to name a few.
Is dough improver good or bad as far as health is concern? I have done various searches through the internet and thus far, I have yet to find any official report or research which confirm the potential harm it may cause to our body. However, there are lots of health concerns going around regarding the use of a dough improver especially the inclusion of enzymes in them.
Due to the exclusion of dough improver in our bread products, you may notice that the expiry dates of our loaves are very short (3 days). If you consume it on the 2nd day, the textures tend to get slightly hard and stale. We used to receive various complains about our bread such as the textures and short expiry but after we explained the reasons to our concerned customers, they begin to appreciate it. We are very thankful and happy to see that more and more customers are starting to appreciate our bread and at the same time, we've learnt that people are getting more health conscious these days.
At Mr.Baker's, we emphasize:-
1) Bread - no artificial textures, homemade ingredients and generous fillings.
2) Cake - no emulsifiers/stabilisers (such as ovalette), less sweet, quality ingredients used.
Lastly, a big "Thank You" to all our loyal customers for the continuous support and have always believe in Mr.Baker's Bakeshop. We promise and pledge to continue in delivering the best and healthy products to you.
