Freshly Baked Bread And Cake At Bertoldos Bakery, Griffith NSW

Bertoldos bakery is more famous in Griffith for their all types of food and Variety and qualities of services.

Their  breads are baked fresh in store daily, with a large range of breads to suit all tastes and dietary requirements. Our breads are available to purchase individually or a custom bulk order for any occasion.Baked Bread tastes very good, it turns out neither too dry nor under cooked.  Still the shape and color of the crust is not where all are like it too much.  It will be great to understand what roles proportions and techniques play to produce that perfect bread. In general, bread should be soft and tender inside, with a good crumb. The crust should be evenly convex and golden brown or a bit darker. no one don't say whether the color of your bread is darker or lighter than you would prefer, or what is wrong with the shape.At the bertoldos Bakery their are made so many types of bread with different flavor. They are maintain and extend bread softness by using our baking enzymes. After all, increased softness reduces stale bread returns and delivers benefits in stock control, distribution logistics and reduced bread waste.Gluten composition:- 

At bertoldos Gluten strength is an important factor in bread baking performance. It contributes to the ability of dough to rise and maintain its shape as it is baked. There are several types of proteins that make up the total protein content in cereal crops, one of which is gluten. Gluten component proteins are found in the endosperm of mature wheat grain, where they form a continuous framework around the starch granules. Gluten proteins are the most important protein group in bread making. Gluten forms when water is added to flour and is mixed. During mixing, a continuous network of protein forms, giving the dough its strength and elasticity. By holding gas produced during fermentation, the protein network allows bread to rise. It also allows the dough to maintain its shape. These two functions of the protein network are what give bread its chewy texture. It is a good quality of baked bread thus every one like Bertoldos bread. That are so popular in Griffith. Hearth bread made from wheat differing in gluten strength. The loaf on the right indicates a stronger gluten protein composition than the loaf on the left.