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NEW-AGE BREAD IMPROVERS FOR FRESHNESS & CONSISTENT QUALITY

Bread manufacturers often face two major challenges: inconsistent wheat flour quality and the natural staling process that causes bread to dry out quickly after baking.

A bread improver is a functional blend of ingredients designed to address these challenges by enhancing dough performance, improving bread texture and extending shelf life.

Key Ingredients in Bread Improvers

Bread improvers are carefully formulated with enzymes, ascorbic acid (Vitamin C), emulsifiers, and other functional ingredients to optimize the baking process and ensure consistent quality.

  • Enzymes – Essential for dough fermentation, texture, loaf volume improvement and to enhance freshness for longer time.
  • Ascorbic Acid (Vitamin C) – Strengthens the gluten network, ensuring dough stability and a well-structured final product.
  • Emulsifiers (DMG, SSL, DATEM) – Improve fat distribution, creating a softer texture and finer crumb, while also extending the freshness of the bread.
  • Full-Fat Enzyme-Active Soya Flour – Enhances crumb whiteness, increases water absorption, and improves dough elasticity, resulting in better dough handling.

 

How Do FSL Bread Improvers Help Manufacturers?

  • Increases Bread Volume – Strengthens gluten bonds, allowing the dough to trap more gas, resulting in well-shaped, high-volume bread.
  • Enhances Dough Stability – Improves dough elasticity and tolerance, ensuring uniform baking results, reduces inconsistencies and improves final product stability.
  • Optimizes Fermentation – Boosts yeast activity, shortening production time without compromising quality.
  • Improves Crumb Texture – Delivers a soft, uniform crumb with a fine structure for better mouthfeel.
  • Extends Softness & Freshness – A blend of enzymes and emulsifiers slows down starch retrogradation, keeping bread moist and soft for an extended period, reducing waste and increasing shelf appeal.
  • Versatile Applications – Suitable for sliced bread, buns, rolls, croissants and various baked goods.

 

FSL’s bread improver is a high-performance solution designed to enhance flour quality and compensate for variations in wheat flour. It ensures consistent dough performance and final product quality, even when flour characteristics fluctuate. By optimizing dosage and formulation, manufacturers can achieve their desired baking results efficiently. Suitable for a wide range of baked goods, including sliced bread, buns, rolls, and soft croissants, FSL Bread Improvers deliver reliability and superior results.

Discover our Two Major Bread Improver Solutions:

  • BAKEWELL FSL (Dosage: 0.3 – 0.5% on flour basis) – A cost-effective, premium bread improver ideal for products with a shelf life of less than 7 days. Suitable for all market segments but not recommended for extended shelf-life applications (15+ days).
  • BAKEWELL FSL S (Dosage: 0.6 – 1% on flour basis) – A versatile, high-quality improver designed for longer shelf-life bread (15+ days). This solution enhances softness, elasticity, and mouthfeel, maintaining freshness for short (2-7 days), medium (7-14 days), and long (1-3 months) shelf-life products, depending on the application.

Developed and tested under actual industrial conditions, FSL Bread Improver guarantees consistent performance, compliance with regulatory standards and ease of use. With precise formulation and application support, manufacturers can optimise recipes, reduce waste and achieve consistent results.

For more details or technical support, reach out to us at bcs@foodspecialities.com.