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J & K Ingredients

Restore Plus Bread and Roll Improver - 50 LB

Restore Plus Bread and Roll Improver - 50 LB

Restore Plus from J&K Ingredients is a clean label bread and roll improver that helps yeast-raised bak... Read more

Restore Plus from J&K Ingredients is a clean label bread and roll improver that helps yeast-raised baked goods stay fresher, taste better, and hold a softer crumb for longer. It is an extra-strength version of J&K's Restore improver, built on just three ingredients: wheat flour, natural flavor, and enzymes. It is dosed at 1 to 2.5 percent of total flour weight and comes in a 50 lb bag. Baker's Authority stocks it and offers it in bulk and wholesale quantities for bakeries and commercial bread producers.


What It Is

This is a dry, powdered dough improver designed for all types of yeast-raised goods, from pan breads and rolls to buns, bagels, and artisan loaves. It works inside the dough to improve flavor, aroma, shelf life, and crumb texture, and because the ingredient statement reads wheat flour, natural flavor, and enzymes, it fits a clean label declaration without chemical-sounding additives. Restore Plus is the stronger of the two Restore products, for bakers who want a more pronounced effect at the same usage range.


What It Does in the Dough

The enzymes in Restore Plus act on the starches and proteins in the flour during mixing, proofing, and baking, which is how the finished bread keeps a soft, moist crumb for more days after it comes out of the oven instead of firming up and going stale. The natural flavor component adds a fuller, more fermented taste and aroma to the bake, which is useful in straight-dough production where there is no long preferment to build flavor. The result is bread that looks, smells, and eats fresher on the shelf and in the bag.


Usage

Add Restore Plus at 1 to 2.5 percent based on total flour weight, choosing the level according to the flavor and aroma wanted. Lower levels give a subtle lift in freshness and taste; the upper end gives a more noticeable flavor and a longer soft-shelf window. It is used as a dry addition alongside the flour and other dry ingredients at the mixer.


Applications

Restore Plus is suited to yeast-raised production across the bakery:

  • Sandwich breads and pan loaves
  • Dinner rolls, hamburger and hot dog buns
  • Bagels and bialys
  • Hearth and artisan-style breads
  • Pizza dough and flatbreads
  • Sweet yeast doughs

It is a fit for wholesale bakeries whose product has to survive distribution and several days on a store shelf, and for retail bakeries that want day-two and day-three bread to eat like day one.


Dietary Information

This product contains wheat. The bag carries kosher certification.


Storage and Handling

Store in a cool, dry area at a maximum of 21°C (70°F) and 65 percent relative humidity. Shelf life is 12 months from the manufacture date. Keep the bag closed between uses so the powder stays dry and free-flowing.


Bulk and Wholesale Options

Sold by the case, one 50 lb (22.7 kg) bag per case. Bulk and wholesale quantities are available for high-volume production, and at a 1 to 2.5 percent usage rate a single bag treats between 2,000 and 5,000 pounds of flour. This is a shelf-stable, non-frozen item.


Brand

J&K Ingredients is a bakery ingredient manufacturer based in Paterson, New Jersey, founded in 1899 and focused on natural, organic, and clean label ingredients. The company developed the baking industry's first natural mold inhibitor, Bred-Mate, and makes shelf life extenders, dough conditioners, bases, flavors, and replacers for bakeries in the United States and abroad.


Product Identifier

Item Number: D-45215


Key Takeaways

  • Clean label bread and roll improver: wheat flour, natural flavor, enzymes
  • Extra-strength version of J&K's Restore, for flavor, aroma, shelf life, and crumb texture
  • Use at 1 to 2.5 percent of total flour weight
  • Suited to all yeast-raised goods, from pan bread to bagels and pizza dough
  • Contains wheat; kosher certified
  • Store cool and dry; 12-month shelf life
  • Case of one 50 lb bag, available in bulk and wholesale
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Restore Plus from J&K Ingredients is a clean label bread and roll improver that helps yeast-raised baked goods stay fresher, taste better, and hold a softer crumb for longer. It is an extra-strength version of J&K's Restore improver, built on just three ingredients: wheat flour, natural flavor, and enzymes. It is dosed at 1 to 2.5 percent of total flour weight and comes in a 50 lb bag. Baker's Authority stocks it and offers it in bulk and wholesale quantities for bakeries and commercial bread producers.


What It Is

This is a dry, powdered dough improver designed for all types of yeast-raised goods, from pan breads and rolls to buns, bagels, and artisan loaves. It works inside the dough to improve flavor, aroma, shelf life, and crumb texture, and because the ingredient statement reads wheat flour, natural flavor, and enzymes, it fits a clean label declaration without chemical-sounding additives. Restore Plus is the stronger of the two Restore products, for bakers who want a more pronounced effect at the same usage range.


What It Does in the Dough

The enzymes in Restore Plus act on the starches and proteins in the flour during mixing, proofing, and baking, which is how the finished bread keeps a soft, moist crumb for more days after it comes out of the oven instead of firming up and going stale. The natural flavor component adds a fuller, more fermented taste and aroma to the bake, which is useful in straight-dough production where there is no long preferment to build flavor. The result is bread that looks, smells, and eats fresher on the shelf and in the bag.


Usage

Add Restore Plus at 1 to 2.5 percent based on total flour weight, choosing the level according to the flavor and aroma wanted. Lower levels give a subtle lift in freshness and taste; the upper end gives a more noticeable flavor and a longer soft-shelf window. It is used as a dry addition alongside the flour and other dry ingredients at the mixer.


Applications

Restore Plus is suited to yeast-raised production across the bakery:

  • Sandwich breads and pan loaves
  • Dinner rolls, hamburger and hot dog buns
  • Bagels and bialys
  • Hearth and artisan-style breads
  • Pizza dough and flatbreads
  • Sweet yeast doughs

It is a fit for wholesale bakeries whose product has to survive distribution and several days on a store shelf, and for retail bakeries that want day-two and day-three bread to eat like day one.


Dietary Information

This product contains wheat. The bag carries kosher certification.


Storage and Handling

Store in a cool, dry area at a maximum of 21°C (70°F) and 65 percent relative humidity. Shelf life is 12 months from the manufacture date. Keep the bag closed between uses so the powder stays dry and free-flowing.


Bulk and Wholesale Options

Sold by the case, one 50 lb (22.7 kg) bag per case. Bulk and wholesale quantities are available for high-volume production, and at a 1 to 2.5 percent usage rate a single bag treats between 2,000 and 5,000 pounds of flour. This is a shelf-stable, non-frozen item.


Brand

J&K Ingredients is a bakery ingredient manufacturer based in Paterson, New Jersey, founded in 1899 and focused on natural, organic, and clean label ingredients. The company developed the baking industry's first natural mold inhibitor, Bred-Mate, and makes shelf life extenders, dough conditioners, bases, flavors, and replacers for bakeries in the United States and abroad.


Product Identifier

Item Number: D-45215


Key Takeaways

  • Clean label bread and roll improver: wheat flour, natural flavor, enzymes
  • Extra-strength version of J&K's Restore, for flavor, aroma, shelf life, and crumb texture
  • Use at 1 to 2.5 percent of total flour weight
  • Suited to all yeast-raised goods, from pan bread to bagels and pizza dough
  • Contains wheat; kosher certified
  • Store cool and dry; 12-month shelf life
  • Case of one 50 lb bag, available in bulk and wholesale

FAQ

What is a clean label dough improver?
A clean label dough improver is a bread additive made from ingredients a consumer recognizes, such as flour, enzymes, and natural flavor, rather than chemical emulsifiers, oxidizers, or synthetic preservatives. It delivers the same kind of softness, volume, and shelf life benefits as a conventional improver while letting the finished loaf carry a short, plain ingredient statement.
What makes bread go stale?
Bread goes stale mainly because the starch in the crumb recrystallizes after baking, a process called retrogradation, which firms the texture and pushes moisture out of the crumb. Staling is a physical change rather than spoilage, and it speeds up in the refrigerator. Enzyme-based improvers slow it by modifying the starch so it stays soft for longer.
Does an enzyme-based shelf life extender prevent mold?
An enzyme-based shelf life extender slows staling, meaning the firming and drying of the crumb, but it does not stop mold. Mold control on bread comes from a separate mold inhibitor such as calcium propionate or a cultured wheat product. Many bakeries run both, one for softness and flavor and the other for mold-free days.
How is an extra-strength bread improver different from the standard version?
An extra-strength bread improver delivers a stronger effect at the same usage rate as its standard counterpart, so a bakery can get more flavor, aroma, and softness without raising the dose. It is generally chosen for products that need a longer shelf life or a bolder baked flavor, while the standard version suits bread where a lighter touch is enough.
When should a dough improver be added during mixing?
A dry dough improver should be added with the flour and other dry ingredients at the start of mixing so it disperses evenly before the water goes in. Adding it late or on top of a developed dough leaves streaks and uneven results. No change to mix time, fermentation, or bake schedule is normally needed when the improver is scaled correctly.