Bread improvers

For more than 60 years, Puratos has been pioneering improvements in bread production. Our bread improvers offer the unique benefits of vertical integration through the production of enzymes and natural sourdough.

Whether you’re in the fresh, packaged or frozen bread sector, our improvers will help you overcome production challenges and ensure top-quality products. Our portfolio is also extensive, ranging from complete multi-purpose improvers to tailor-made modular approaches, so you’re bound to find the solution that fits your requirements.

 

What are the advantages of using bread improvers?

Bread improvers provide peace of mind. They help you control all the uncertainties within the bread production process, such as variations in temperature, humidity, flour and labour. In this way, they enable you to ensure consistent premium results with every batch you bake.

Bread improvers

Products

Bruggeman Blue Yeast

Bread improver

Buggeman Blue Yeast

Soft'r Alpaga

Bread improver

Improver for soft breads and rolls. Formulated to bring freshness, shelf life, volume and tolerance. Dosage at 1%.

Quick Step RTB Croissant

Bread improver

Quickstep Croissant Ready To Bake is a powder dough conditioner for the production of pre-fermented frozen laminated dough.

S500 Acti-Plus

Bread improver

High performance improver in powder form for the production of yeast raised bakery items. The Acti-Plus Technology maximizes the activity of the enzymatic complex to achieve high performance in baking in terms of volume, dough tolerance and longer freshness. Dosage 1 % on flour weight.

Bruggeman Brown Yeast

Bread improver

Bruggeman Brown Yeast

Double Bake Acti Plus

Bread improver

Double Bake frozen bread improvers are specially designed to overcome the specific challenges of parbaked dough.

Soft'r Impala

Bread improver

Improver for soft breads and rolls. Formulated to bring freshness, shelf life, volume and tolerance. Dosage at 0,3%.

Goal

Bread improver

Improver in powder form for fresh bread with 0,3% dosage on flour weight for excellent volume and dough tolerance. It will give you consistent quality in the production process, helping you to reduce waste.