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ARTIMPUL

A mound of a light beige, fine-textured powdered food ingredient against a transparent background.

The ARTIMPUL range is designed to optimise fermentation processes and improve the internal structure of dough in bakery products. These ingredients work by promoting the formation and retention of gases during kneading, fermentation and baking, resulting in bread with greater volume, a lighter crumb and a fluffier texture. Their development is based on an in-depth understanding of bakery technology and the behaviour of proteins and yeasts during the process, ensuring stable and reproducible results in both pilot plants and industrial production.

ARTIMPUL products are formulated to be easily incorporated into any recipe without altering the flavour or colour of the final product, whilst maintaining the bread’s characteristic sensory profile. Furthermore, they improve aeration and the distribution of air pockets, resulting in more uniform and visually appealing textures. The range is designed to offer functional solutions that enhance the quality of the bread without altering standard production processes, making it easy to incorporate into production lines and ensuring consistent performance.

Advantages

  • Improved fermentation, promoting more efficient and stable gas production throughout the process.
  • Increased bread volume, thanks to a more open and airy internal structure.
  • A lighter, fluffier texture, with a soft crumb that is pleasant on the palate.
  • Even distribution of the air pockets, resulting in a visually more uniform crumb of higher quality.
  • No impact on the flavour, preserving the bread’s characteristic sensory profile without introducing any unwanted notes.
  • No change in colour, preserving the natural hue of the crust and crumb.
  • Easy to incorporate into the formulation; compatible with standard kneading, fermentation and baking processes.
  • Reproducible results, both in the pilot plant and in industrial production.
  • Technological improvement without altering the process, allowing the optimization of the final product without changing the usual operating parameters.