Unveiling the "Black Tech" of Bread Improvers

"Why is bakery bread always soft and fluffy? It stays fresh for days. But homemade bread often collapses into a pancake. Its crust feels hard like armor."

Your lack of skill isn’t the issue—you’re just missing a 'secret weapon': bread improvers.

Today, we’ll teach you how to use this 'black tech' wisely to recreate perfect bread at home!"

I. Two Common Disasters in Homemade Bread

The Despair of "Collapse"

Phenomenon: Puffy when fresh, but shrinks into a "crater" after cooling.

Root Cause: Weak gluten support + gas escape (weak gluten network/over-fermentation).

The Fury of "Hard Crust"

Phenomenon: Crust hardens like a baguette when cooled, turns into a "brick" overnight.

Root Cause: Starch retrogradation + moisture loss (no moisture retention mechanism).