SALTInhibits yeast growth,strengthens glutenstructure making itmore stretchable

EGGS

FATS Lubricate gluten strands and makes

dough more elastic to hold more air

SUGAR Increase rate of fermentation and

produce gas when reacting with yeast

FLOURPrimary structure builderof gluten in bread

E.g. Bread Flour, high proteincontent of 12% to 13%

Essential in thefermentation process

YEAST

E.g. fresh yeast,instant dry yeast,instant active dry yeast

WATERRegulate doughtemperature foroptimum fermentation

Anchor Products that go well with these:

Anchor Salted Butter Anchor Whipping Cream Anchor Unsalted Butter

BREAD INGREDIENTS Core Ingredients

SUPPLEMENTARY INGREDIENTS

Provides structure and leavening whichtraps air and lightens texture

These three ingredients create soft tenderproducts and larger loaf volume.

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