Bread improvers are used to enhance many aspects of the bakery process and final baked products. The improved aspects of the final bread can range from a signature taste to improved crumb texture and structure, crust colour and crustiness. These dough enhancers are created with a combination of principally enzymes, emulsifiers and oxidation agents. The carriers used can be either wheat flour, fat, oil or water.
For more than 60 years, Puratos has been pioneering improvements in bread production. Our bread improvers offer the unique benefits of vertical integration through the production of enzymes and natural sourdough.
Whether you’re in the fresh, packaged or frozen bread sector, our improvers will help you overcome production challenges and ensure top-quality products. Our portfolio is also extensive, ranging from complete multi-purpose improvers to tailor-made modular approaches, so you’re bound to find the solution that fits your requirements.
What are the advantages of using bread improvers?
Bread improvers provide peace of mind. They help you control all the uncertainties within the bread production process, such as variations in temperature, humidity, flour and labour. In this way, they enable you to ensure consistent premium results with every batch you bake.
