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Lesaffre UK & Ireland – Home of innovative baking solutions

Volume & Tolerance

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Doughnuts Made Wit Volume &Amp; Tolerance Solutions

On first sight of a loaf of bread, consumers assess the shape, colour and volume… And they instinctively associate a nice-looking loaf with a top-quality tasty product. 

The right choice of formulation is essential for optimising the fermentation process and helping the dough to withstand the various mechanical stresses and create an appealing final product.

Lesaffre has thorough control over all its active ingredients (enzymes, emulsifiers and oxidants), whether pure, diluted or in formulations. They must be of the highest quality and ideal dosage strength to avoid any negative impact on dough (sticky or elastic texture). They must also be perfectly suited to the flour and baking process, while offering maximum performance and safety.

Meet our Volume & Tolerance solutions

FERMEX POINT 5 W

IMPROVER FOR CRUSTY PRODUCTS
- Great for baguettes and artisan style breads
- Exceptional dough stability, tolerance and volume
- Ideal for fresh, frozen or part-baked artisan products

SAFPRO 000

IMPROVER FOR TRADITIONAL PROCESSES
- For both short and long bulk fermentation processes
- Emulsifier-free
- Ascorbic Acid free

SAFPRO ORGANIC

IMPROVER FOR TRADITIONAL PROCESSES
- Excellent tolerance and volume
- Emulsifier free
- Organic certification (ECO CERT)
- Wide application in bread and viennoiserie

IBIS OPTIMUM

GENERAL PURPOSE WITH CRUMB SOFTENER
- Excellent tolerance and volume
- Improved crumb softness over shelf life
- Suitable for all fermented products
- Enhances dough conditioning for improved processing

ALL PURPOSE CLEAN LABEL

GENERAL PURPOSE IMPROVER
- Usage rate 0.75%
- For all breads including rolls and wholemeal
- Suitable for high speed and vacuum mixers
- Strong performance in tolerance and volume

SAFPRO 300

IMPROVER FOR BREAD AND VIENNOISERIE
- Suitable for short bulk fermentation processes
- Suitable for no-time doughs
- Emulsifier-free
- Excellent dough tolerance

SAFPRO 000K

KOSHER VERSION OF SAFPRO 000
- Suitable for both short and long bulk fermentation
- Emulsifier-free
- Ascorbic Acid free

IBIS ACTIVE

GENERAL PURPOSE IMPROVER
- Exceptional tolerance and volume
- Suitable for bread and rolls
- Suitable for crusty products
- Suitable for oven bottom and tin breads

IBIS PLUS

IMPROVER FOR BREAD AND VIENNOISERIE
- Improved tolerance and volume
- Low cost in use
- Suitable for bread, rolls and viennoiserie

CLEAN LABEL

GENERAL PURPOSE IMPROVER
- Usage rate 0.5 - 2%
- Suitable for all bread and rolls
- Suitable for spiral mixers

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

Take the complexity out of the baking process with Lesaffre Volume & Tolerance solutions

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