Bread improver is a baking additive designed to consistently enhance bread quality, starting from dough conditioning to post-baking results, particularly in terms of volume and texture. It typically contains gluten strengtheners, emulsifiers, gluten softeners, yeast nutrients, enzymes, ascorbic acid (Vitamin C), and fillers such as starch or flour.

In practice, bread improver is usually mixed together with dry ingredients like flour, sugar, milk powder, and yeast during the mixing process.

Functions and Benefits of Bread Improver

1. Strengthens Gluten Structure

Bread improver helps optimize dough development, allowing it to rise faster and more evenly. It supports the gluten network in maintaining the dough’s framework during fermentation, resulting in bread with greater volume and a finer crumb structure.

2. Improves Texture and Softness

The combination of emulsifiers and enzymes ensures a softer texture and smoother crumb, while also keeping bread tender for a longer period.

3. Enhances Proofing Process and Dough Stability

Improver stabilizes fermentation, making dough more tolerant to variations in temperature, humidity, and flour quality—reducing the risk of inconsistent results.

4. Boosts Production Efficiency

In professional and industrial baking, bread improver plays a key role in ensuring consistency, efficiency, and reducing production risks across the baking process.

Essential Tips for Using Bread Improver

1. Use the correct dosage according to the bread type.

2. Always measure with dry utensils and precise scales (recommended accuracy: 0.1 g).

3. Avoid measuring near airflow sources (such as air conditioners or blowers) to prevent fluctuating weights.

4. Store in its original packaging or an airtight container to avoid contamination.

5. Keep in a cool, dry place, do not refrigerate, as this may cause clumping.

Recommended Bread Improvers for Maximum Results

Elmer Chocolate, in collaboration with PT Anugrah Dinamis Adirasa, introduces two high-quality bread improvers:

Bakerline Maxi Soft Bread Improver

Perfect for a wide range of bakery products including white bread, sweet buns, croissants, bao, bakpia, donuts, and more. It enhances bread volume, strengthens structure, and improves softness for a professional finish.

Bakerline Maxi Zymtech Bread Improver

A 2-in-1 softener and improver, specially formulated for long shelf life bread (2–3 months). It is ideal for bakery products requiring extended freshness and softness, making it a go-to solution for commercial baking businesses.

Bread improver is a key ingredient in achieving professional-quality bread. With its functional composition, it strengthens dough structure, improves softness, and ensures long-lasting freshness.

For optimal results, use high-quality improvers such as Bakerline Maxi Soft and Bakerline Maxi Zymtech. Whether you are a homebaker perfecting recipes at home or a business owner running a bakery, these improvers deliver consistent, professional results with just 0.5%–1% usage per 1 kg of flour.