Improvers
We produce quality
Making a top-quality and powerful bakery improver is a task for professionals. Therefore, we compose the improvers and test them with regard to the quality of the flour, the variation of the manufacturing process, the use of the various working tools and the type of final bakery products. Lesaffre’s primary effort is to adapt its improvers to the specific requirements of individual customers.
Reasons for using Magimix improvers
They address the basic needs of bakers:
- stability and certainty of the technological process with variable flour quality
- better processability of dough in machine processing
- faster rising of the dough
- higher performance
- optimization of the baking process
They bring important benefits to bakers:
- production facilitation
- prolonging the freshness of bakery products
- development of the aroma and taste of the end products
Our improvers meet the requirements of end consumers for:
- bread and pastry volume
- the appearance and colour of the crumb
- crust colour
- shelf life
- flavour
Our improvers meet the requirements of end consumers for:
Oxidizers
Oxidizers enhance gluten to obtain optimal shape stability (ascorbic acid, etc.).
Enzymes
Enzymes allow the processing of complex sugars to feed yeast and improve the colour of the crust (amylase, etc.).
Emulsifiers
Emulsifiers improve the structure of gluten to increase its gas retention capacity (lecithin, monoglycerides, etc.).
Reducers
Reducers allow a richer gluten structure to be obtained during the blending process (deactivated yeast, etc.).
Special ingredients
Special ingredients have unique effects (soybean flour, malt, etc.).
