Enzymes and Cultured Wheat – What is it?

Stone House Bread values a clean label and simple ingredients.  At the same time, our customers are looking for affordable nutrition, and asking for our bread to last longer.  We found a natural and healthy way to improve our breads, and add longevity: adding enzymes and cultured wheat.

 Enzymes:

What are enzymes? – All natural occurring substances found all around us.  In fact, our own bodies produce enzymes. They help with our digestion.  In bread, enzymes slows the staling process, keeping the bread fresh longer without artificial preservatives, naturally.

The advantages of enzymes include their low use rate, their ability to naturally aid the baking process, and most importantly their lack of toxicity.   Therefore, they are excellent alternatives to undesirable-synthetic and unhealthy additives often found in bread, such as potassium bromate and azodicarbonamide.

By adding the natural enzymes to Stone House Breads, we enhanced the texture, improved the crumb and softness, and slowed the staling process.  Now you can enjoy your bread for more days, naturally.  Nature gave us a solution to improve our bread and our digestive systems.

Cultured Wheat:

Cultured wheat flour is a type of wheat flour that has been naturally-wild fermented. During the fermentation process, these microorganisms break down the starches and proteins in the flour, making them easier to digest and increasing the availability of certain nutrients. Adding the cultured wheat to our already wild fermented breads improved the shelf life of our breads by inhibiting mold growth. This anti-fungal property of cultured wheat flour is our clean label replacement for synthetic mold inhibitors such as calcium and sodium propionate.