This is done using a tailored blend of emulsifiers, oxidants, reducing agents, and enzymes.
Here are some key properties of Lesaffre Indonesia's bread improvers:
Improve dough functionality with solutions that enhance softness, volume, extensibility, and texture.
Optimise dough performance across a variety of processes, including frozen and chilled dough applications.
Address common baking challenges with solutions designed to reduce flaking, mould growth, and blistering.
With Lesaffre bread improvers, bakers in Indonesia can deliver high-quality baked products with greater consistency.
Produce breads with better crust colour, improved softness, and enhanced flavour, creating more appealing baked products.
Achieve dough with better extensibility, improved tolerance, and greater volume, ensuring consistent baking performance.
Lesaffre bread improvers help maintain freshness and extend the shelf life of baked goods, giving you greater flexibility in production and storage.
Simplify your bread-making with Lesaffre's range of bread improver products.
Find the perfect improver for your recipes, based on baking process and flour type.
Specially formulated to meet Asian consumers' taste for soft, fluffy breads.
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