Lesaffre set the global standard for yeast and other fermentation products. The company designs, manufactures and markets solutions that promote baking, nutrition and health

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Bread improvers

What exactly is a bread improver? What are the benefits of an improver? Why do we use improvers? Brands adapted to your needs.

In line with its core business (yeast fermentation), and to meet the specific needs of bakers when working with dough, Lesaffre is committed to developing specialised ingredients which are usable in milling or baking. With this in mind, the group has developed a range of bread improvers, starters for sourdough and yeast offering a reducing power which can replace certain additives.

What is a bread improver?

ImproversA bread improver is a combination of ingredients: technological auxiliaries, additives and various raw materials, whether of cereal origin or not, all mixed according to a suitable formula.
The formula comprises all or part of the following 5 components:

  • oxidising agents,
  • reducing agents,
  • enzymes,
  • emulsifiers,
  • various ingredients with specific effects.

Bread improvers offers the baker tolerance and safety. They help make the baker's job easier and safer by acting on the behaviour of the dough in three ways:

  • Rheological: by increasing its content, its strength or its extensibility so that it is able to withstand machine pressure better;
  • Fermentative: by optimising the action of the yeast by controlling fermentation and increasing gas retention;
  • Proofing: by encouraging product development during baking.


What are the benefits of an improver?

The performance of improvers depends on the choice and quantity of each of the ingredients, in order to produce an optimal overall effect. This is naturally related to the quality of the flour, the type of equipment used, the bread-making process and naturally the type of bread being baked.

 Why do we use improvers?

Originally, bread improvers had a somewhat universal application, in other words they offered a broad functionality in bread-making. Market developments and the requirements of new baking technologies have meant that, for a number of years, bread improver formulation principles have become increasingly high-tech.

These principles adapt to increasingly important variables such as the diverse quality of flours, bread-making procedures and types of baking equipment. Consequently, an improver specially adapted to the baker’s bread-making conditions makes it possible to obtain:

  • Faster smoothening of the dough,
  • Improved machineability,
  • An increased proofing tolerance,
  • A better yield.

Finally, bread improvers provide consumers with the best types of bread, in terms of volume, texture and colour of the soft part, appearance and colour of the crust, preservation and, of course, taste. The Lesaffre range of improvers offers numerous physiological benefits (easier production), conservation benefits (by helping the finished products to stay fresher for longer) and organoleptic benefits (by improving the aroma of the products).

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A range of brands specially adapted to bakers’ needs

As formula design is a matter for professionals, bread improvers are designed and tested taking full account of flour quality, production processes, the equipment used and the type of products to be baked.
The improvers are specially adapted to the specific constraints found in each country.

Lesaffre is currently one of the international leaders in the field of bread improvers, and boasts an extensive and impressive technological track record.

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Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.