Liquid Improvers

Liquid improvers for bakery production, developed to optimise dough performance, shelf life and efficiency in industrial and professional baking.

Liquid improvers for pastry and soft dough applications

Our liquid improvers are developed for industrial bakeries, artisan production and private label manufacturers working with yeast dough and soft bakery products.

Designed for efficient production and consistent results, liquid improvers support a wide range of applications:

Toast bread and sandwich bread
Burger buns and hot dog rolls
Soft rolls and baguettes
Sweet dough and pastry products

Improve dough performance and production efficiency

Liquid improvers are designed to optimise dough behaviour and simplify production processes. By combining oil, emulsifiers and enzymes, they improve dough handling, structure and final product quality.

Compared to traditional fat and improver systems, liquid improvers can replace multiple ingredients while delivering consistent results. Meanwhile, liquid improvers also support longer shelf life and softness in finished products.

Improved dough handling and workability
Increased shelf life and softness in baked products
Reduced recipe complexity and ingredient handling
Consistent performance across production lines
Cost-efficient alternative to traditional fat systems

Ingredients and raw materials

Our liquid improvers are based on carefully selected vegetable oils combined with emulsifiers and enzymes, creating a functional solution tailored for modern bakery production.

The composition is designed to interact with the dough structure, improving elasticity, crumb structure and overall product quality. Liquid format ensures easy dosing and eliminates dust from powdered ingredients, improving both working environment and process efficiency.

Formulations are developed to deliver consistent performance while supporting specific requirements such as reduced saturated fat content, clean label and absence of tropical oils.