Bread improver
A technical blend added to flour (0.3% to 1.2%) to secure the volume, tolerance, machinability and consistency of the bread.
An improver usually combines structuring agents (gluten, emulsifiers), enzymes, oxidation-reduction agents and a carrier. It does not hide a flour defect — it compensates for a measured lack of strength or activity and stabilises the result despite shipment-to-shipment variation. The right dosage is set on site, according to the flour and the line — that is the purpose of the supported trial.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.