Lesaffre’s bread improvers are designed to simplify the work of bakers and enhance the resulting products. A tailored blend of reducing agents, oxidants, enzymes and emulsifiers; bread improvers optimise the functional characteristics of bread by significantly changing the way dough acts at each stage of the bread-making process.
Our improvers are developed and tested in actual conditions and everyday usage. Flour quality, manufacturing processes, the equipment used, regulatory requirements and the type of final product are all considered. Our experts are experienced bakers and formulators who understand dough structure, flour characteristics, and the production challenges facing bakers every day.
