The advantages of using a bread improver
Bread improvers help bakers control uncertainties within the bread production process, such as variations in flour quality, temperature, labour, mechanical stress from automated equipment and humidity. As a result, improvers ensure you deliver consistent premium quality in every batch you bake. They reinforce the gluten network, improving the dough’s machinability and tolerance to over-mixing or extended fermentation. This ensures that the dough runs smoothly through dividers and moulders without tearing or sticking, allowing for a standardised workflow that is crucial for high-volume operations.
Bread improvers also significantly enhance the quality and shelf life of the finished product. By optimising gas retention, they enable superior oven spring, resulting in loaves with better volume and a more uniform, open crumb structure. Beyond aesthetics, specific enzymes within the improver formulation actively delay starch retrogradation (staling), which preserves the softness and freshness of the bread for a longer period.
How Bakels bread improvers can help you
Whether you’re in the fresh, packaged or frozen bread sector, Bakels improvers will help you overcome production challenges and ensure consistently top-quality products. Our global assortment is also extensive, from complete multi-purpose improvers to tailored modular solutions according to application and production conditions.Â
Local technical and application support colleagues are on-hand to help you overcome your challenges, whether it’s within production or the baked products. Many of our improver solutions harness the performance of enzyme technology and offer a clean(er) way for bakeries to improve the volume and shelf life of bread products.
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