Lesaffre, the world leader in the baking yeast and yeast extracts market

Lesaffre Yeast

Bread Improvers

Bread improvers

In line with its core business (yeast fermentation) and to meet the specific needs of Australian bakers, Lesaffre Australia Pacific has developed a wide range of bread improvers, manufactured at our Silverwater site in NSW.

What is a bread improver?

A bread improver is a combination of ingredients: technological auxiliaries, additives and various raw materials, whether of cereal origin or not, all mixed according to a suitable formula. The filler – the function of which is to dilute the active ingredients to a convenient blend for scaling – is either wheat or soya based.

The performance of improvers depends on the choice and quantity of each of the ingredients, in order to produce an optimal overall effect.

Originally, bread improvers had a universal application and offered a broad functionality in bread making. Market development and the requirements of new baking technologies mean that bread improver formulation principles have become increasingly sophisticated.

These principles adapt to increasingly important variables such as the quality of the flour, the bread making procedures and types of baking equipment.

Therefore, an improver specially developed for the baker’s bread making conditions makes it possible to obtain benefits such as faster smothering of the dough, improved machinability, increased proofing tolerance as well as a better yield.

Bread improvers provide consumers with the best types of bread, in terms of volume, texture, appearance and colour of the crumb and crust, keeping qualities and of course, taste.

A wide range specially adapted to bakers’ needs

At Lesaffre Australia Pacific, our bread improvers are formulated and tested taking into account the flour quality, our customers’ production processes, equipment used and type of bread being made.

We are fully HACCP certified and the ingredients used go through a stringent selection process.

As part of the Lesaffre Group, we benefit from the experience and knowledge of our R&D unit in France. Lesaffre is currently one of the international leaders in the field of bread improvers and enjoys an extensive technological track record.

Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.