Bread Improvers and intermediate products for the bakery and confectionery – natural aids with a long tradition

Bread improvers have been used in the production of light, tasty bread and pastries since the middle of the 19th century. Their main function is to help improve the dough quality and baking characteristics of the products concerned.

It should be noted at this point, however, that bread improvers in no way constitute the often decried "chemicals in bread", as they primarily comprise natural foodstuffs such as malt, cereal products, sugars, potato flour, edible oils, milk and milk products. Additionally improvers may contain a small number of food additives such as emulsifying agents (lecithin) that have a favourable effect on the baking process and the quality of the products made. Interestingly, bread improvers and other intermediate products are used at various points in the bread and pastry production process. In the first place, they improve the quality of the dough and thus permit its more rapid processing whilst ensuring high reliability. This is on account of the fact that they guarantee a constantly high level in the quality of the various flours used and doughs produced from them despite any fluctuations in the raw materials harvested. And secondly, bread improvers and other intermediate products also influence the quality of the final product. Excellence of taste and fragrance, cutting firmness as well as the right degree of brownness and crustiness all depend to a large extent on the use of bread improvers and other intermediate products.

It thus becomes clear that the use of bread improvers and other intermediate products at the bakery not only enhances the smooth running of the relevant production processes, but also makes a key contribution in enabling bakers to offer the wide variety of fresh bread and pastries they do on a daily basis.