Bakery improvers

A complete line of powder and paste preparations for every need, in line with the best bread-making traditions.

Dough tolerance, dough stability, machinability, volume, and flavor are achievable with our formulations based on enzyme systems, yeast extracts, sourdough pastes, and emulsifiers, which act in a targeted way on the flour components.

Standard improvers

Wide range of powder preparations for all types of bread and leavened bakery products.

Bakery improvers help standardizing the flour quality and improve the dough characteristics, with better stability to fermentation time and mechanical stress. As effect, the bread will have better shape and volume, uniform crumb texture, crispy golden crust and better taste.

Usable with all types of flour, they slightly improve the dough hydration capacity, considerably increase tolerance to fermentation time and resistance to mechanical stress. Improvers enable uniform crumb texture and volume increase.

Improvers with leavening action

Powder leavening agents that fully exploit the potential of sourdough.

Our improvers with leavening action are designed to simplify breadmaking while maintaining exceptional quality. They enable the production of single-dough bread that matches the organoleptic qualities, taste, flavor, volume, and freshness of traditional methods—all with significant time savings.
By promoting leavening action, these improvers enhance fragrance, flavor, volume, and softness, ensuring outstanding results in every bake. Enriched with high-quality concentrated sourdough, they are suitable for both breadmaking and naturally leavened pastries.

Versatile and reliable, these improvers excel in a wide range of applications, from regional specialties like Tuscan bread, Apulian bread, and Ciabatta to naturally leavened pastries such as Panettone, Croissants, and Brioches.

Cold processing improvers

Multifunctional range of powder processing aids and improvers for bakery and pastry products that undergo freezing.

Our range of powder processing aids, enriched with enzymes with gluten and optionally with emulsifiers, prevents dough strength loss and ensures rapid reactivation of leavening after thawing.
These improvers enhance the product’s tolerance to thermal and mechanical shocks, adapt to various leavening conditions, and support diverse baking processes. They also reduce or eliminate the formation of surface bubbles during baking, ensuring flawless results for bread, brioches, and croissants.

Designed specifically for bakery and pastry products that undergo freezing, these solutions protect the dough during freezing and storage while providing excellent oven spring during baking.

Dough relaxing improvers

Clean Label improvers made from yeast extracts and enzymes.

Wide range of concentrated and highly active mixes, effective even at low dosages. These blends contain balanced amounts of specific enzymes and yeast extracts, making them particularly useful for reducing kneading times and enhancing laminated doughs. They improve dough extensibility and strength, ensuring smooth processing and superior results.

Ideal for large-scale production, these solutions are perfect for pan bread, puff pastry, pizza bases, crackers, breadsticks, and cookies.

Soft bread improvers

Improvers range to obtain and maintain volume and softness.

These improvers in powder, based only on enzymes or on enzymes and emulsifiers - E471, E481, E322, etc. - offer different alternatives of maximum efficiency to achieve and maintain a long lasting softness and volume.

This range of improvers is an excellent choice for all those type of bread that require great softness and resilience, long lasting freshness, fine and even crumb texture, thin crust and, of course, nice taste and flavour. They are the best solution for packed-long life items like tin bread, hamburger buns and hot dogs, morning bread, toast and sandwitch bread and rolls, and more. These improvers are available both based on enzyme, or on enzyme emulsifiers techncology. They can equally be used for making nice brioches, pain briochè, sweet luxury rolls and other bakery confectionary items.

Sour dough improvers

These improvers are based on enzyme technology, strenghtened by the sour-dough action.

This range of enzyme-based powder aids, enriched with concentrated sour doughs, allows for the creation of particularly flavorful and wholesome baked goods. Specifically designed for direct method breadmaking, these improvers are ideal for producers seeking to achieve the full, traditional flavor of long-fermented bread quickly and efficiently.

By maintaining the organoleptic characteristics of the final product over time, regardless of environmental or process variations, these improvers ensure consistent quality and taste. Perfect for all types of bread, pizza, and focaccia, they deliver reliable results for both artisanal and large-scale production.