Patent ID: 8802182

Claim:
A method for preparing, in a bakery, a liquid bread-making improver, the method consisting of: dispersing a solid bread-making improver in water; wherein the liquid bread-making improver obtained is enzymatically stable for 24 to 48 hours following preparation when stored in liquid form at a temperature below 10° C.; and wherein said solid bread-making improver: consists of ascorbic acid, at least one enzyme and at least one water-soluble food ingredient, wherein the at least one enzyme is selected from the group consisting of amylases, hemicellulases, glucose oxidases, amyglycosidases, lipases, phospholipases, sulfhydryl oxidases, peroxidases, and any combination thereof, and wherein the at least one water-soluble food ingredient is selected from the group consisting of carbonates, phosphates, acetates, lactates, citrates, malates, fumarates, propionates, L-cysteine monohydrochloride, sodium chloride, and any combination thereof; has a dry matter content greater than or equal to 80% by mass, said dry matter consisting of ascorbic acid, the at least one enzyme and the at least one water-soluble food, wherein the dry matter consists of at least 90% by mass of the at least one enzyme and the at least one water-soluble food ingredient and at most 10% by mass of ascorbic acid; and wherein dispersing 10 parts by weight of said solid bread-making improver in 100 parts by weight of distilled water results in a liquid having: a pH of 3.8 to 7.0; and a buffer power such that the addition of 1 ml of 1N HCl to 110 g of said liquid produces a pH variation less than or equal to 0.5.