At Furlani’s, we don’t manufacture anything we wouldn’t want to serve to our own families.
Over the last few years our master bakers and R&D team have worked hard to create cleaner ingredient labels without having the need to sacrifice on quality or taste.
Here are the 2 big changes we’ve made:
Azodicarbonamide (AZO) Free
Azodicarbonamide (AZO) is an ingredient commonly used in commercial bakeries as a “dough conditioner” (an umbrella term for most additives other than preservatives that are added to dough). A few years ago questions about its safety were being raised. Long story short we got rid of AZO and replaced it with ascorbic acid.
Ah acid?! I know…. it sounds dangerous but it isn’t. Ascorbic acid is safe (it’s just vitamin C) and provides our bread with the dough strength and volume needed to keep it delicious.
Dough Conditioners Have Been Replaced with Enzymes
What are enzymes?
There are countless natural chemical reactions taking place in the fermentation of the dough. Enzymes are specialized proteins that accelerate the rate of these chemical reactions. Dough conditioning enzymes are all extracted from a microbial source.
What do we use them for?
The enzyme amylase is added to dough to help break down complex starches in flour, into simple sugars to provide food for yeast. As the yeast grows, it releases carbon dioxide causing the bread to rise. Amylase naturally occurs in flour but often needs an additional boost to increase the speed of fermentation.
Other enzymes added to our bread include protease, xylanase, and lipase. They mostly function to improve the dough strength, bread volume and softness of texture.
Our team has a few other ingredient updates in the works, which we’ll tell you about soon.
In the meantime, stay tuned for future posts where we’ll discuss more of your frequently asked questions.