The ingredient list on Furlani products is clean. Our breads are azodicarbonamide free. Over the last few years our master bakers and R&D team have worked hard to create cleaner ingredient labels without sacrificing on quality or taste.
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?! … 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.
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. The ones we use in all our products are considered vegetarian.
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 and xylanase. They mostly function to improve the dough strength, bread volume and softness of texture.
Did you know that all Furlani products are suitable for a lacto-vegetarian diet? This is made possible because we use these microbial enzymes in our bread and cheese making processes. All Furlani products do not contain any artificial flavours. Read all about it HERE.
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