Lesaffre UK & Ireland – Home of innovative baking solutions

Bread Improver

Take the complexity out of the baking process with Lesaffre functional solutions

We are committed to supplying the most effective ingredient solutions to suit your needs.

Our range of improvers and dough conditioners is formulated using highly functional quality ingredients and is designed for a wide range of applications. If your specific requirements are not here then we will be happy to discuss the creation and formulation of a product that is designed to meet your own needs. Please contact us for more details about this service.

Volume And Tolerance

VOLUME & TOLERANCE

Consumers often judge bread quality by its appearance, shape and volume. Achieving consistent results requires dough that can withstand the stresses of fermentation and production while maintaining strong gas retention. Lesaffre's volume and tolerance solutions combine carefully selected ingredients, including enzymes, emulsifiers and oxidants, to support dough strength, improve loaf volume and deliver reliable performance across a wide range of baking processes.

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FROZEN PROCESS

Frozen dough processes can place significant stress on dough structure, affecting machinability, volume and final product quality. Ice crystal formation during freezing and storage can weaken the protein network and create processing challenges. Lesaffre's frozen process solutions help strengthen dough, improve stability throughout freezing and thawing, and support consistent baking performance from production to finished product.

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ANTI-BLISTERING

Delayed fermentation and long fermentation processes can sometimes result in crust blistering and surface imperfections. These defects can impact product appearance and consumer perception. Lesaffre's anti-blistering solutions are designed to improve dough performance throughout the baking process, helping bakers achieve a more consistent crust finish while maintaining volume, freshness and overall product quality.

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Machinability Relaxation

MACHINABILITY & RELAXATION

Efficient production depends on dough that is easy to process, shape and handle consistently. Lesaffre's machinability and relaxation solutions are designed to optimise dough extensibility and improve processing performance, helping reduce handling issues while maintaining product quality. Using a combination of specialist ingredients and carefully balanced formulations, these solutions support smoother production and more consistent finished products.

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SOFTNESS

Consumers associate softness with freshness and quality, particularly in sandwich breads, brioche and enriched bakery products. Lesaffre's softness solutions help maintain a soft crumb structure while slowing the natural staling process. By combining carefully selected ingredients and technologies, our formulations help preserve freshness, improve eating quality and extend product appeal throughout shelf life.

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Anti Blistering

ANTI-FLAKING

Crust flaking is a common challenge in frozen and part-baked bread applications, often caused by moisture migration and ice crystal formation. Lesaffre has developed specialist anti-flaking solutions that help improve crust integrity and reduce damage during handling and baking. The result is a more consistent product appearance and improved quality throughout the supply chain.

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ANTI-MOULD

Mould growth can significantly impact product shelf life, particularly in packaged bakery products such as sandwich bread, brioche and flatbreads. Lesaffre's anti-mould solutions combine expertise in fermentation and preservation to help reduce spoilage and maintain product quality. Our range includes both traditional and fermentation-based approaches that support longer shelf life while preserving flavour and consumer appeal.

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Watch the Lesaffre UK & Ireland bread improver technology webinar and learn important techniques from our baking experts

A tailored blend of reducing agents, oxidants, enzymes and emulsifiers; bread improvers optimise the functional characteristics of bread by significantly changing the way dough acts at each stage of the bread-making process.

Our improvers are developed and tested in actual conditions and everyday usage. Flour quality, manufacturing processes, the equipment used, regulatory requirements and the type of final product are all considered. Our experts are experienced technical bakers and formulators who understand dough structure, flour characteristics, and the production challenges facing bakers every day

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