Use of bread dough improvers in commercial bakeries
I'm curious to know how often bread dough improvers (or conditioners) are used in commercial bakeries in Europe and in the US. Does anyone know?
In Brazil, it's a common practice for bakeries to use such products. You can find it in paste or powder format, and it may contain ascorbic acid, azodicarbonamide, alpha amylase, lipase, etc. Even bakeries that call themselves artisan bakeries may use improvers in Brazil.