Our extensive range of bread improvers offers solutions to different kinds of baking. We encourage bakers to fearlessly test different bread improvers.

Volume

  • VFI (Volume Fresh Improver): Bread improver for baking clean label wheat and multigrain bread. VFI increases the product’s volume and gives it a full texture.
  • VFI++ (Volume Fresh Improver ++): Bread improver that gives excellent volume for wheat and multigrain bread. It is also suitable for high-fibre doughs. VFI++ increases the volume and shelf life of the product and improves the dough’s machineability.
  • VMI (Volume Machineability Improver): A clean label improver that gives excellent volume especially for toast bread. VMI also improves the dough’s machineability.
  • VTI++ (Volume Toast Improver): This bread improver is created especially for wheat toast bread but can be used in sweet bakery products as well. VTI++ increases efficiently the product’s volume and shelf life. It also improves the dough’s machineability.

Freshness and softness

  • EFI (Extra Fresh Improver): A unique new improver that gives excellent freshness for wheat and multigrain bread. This improver is 100 % E-code free and doesn’t contain any ascorbic acid. EFI gives the product a long-lasting freshness and great softness.
  • MASI (Masi Improver): MASI Improver gives the rye bread excellent shelf life and good volume without E-codes. It is suitable for use in sourdoughs, 100 % rye doughs and doughs with high fibre content.
  • MFI (Multi Fresh Improver): An excellent all-around improver for wheat baking without E-codes. The best possible choice for achieving great freshness and softness. MFI also improves the machineability of the dough.
  • NARY (Naturye Improver): Improver for baking clean label rye portion breads. It can also be used in sourdough breads, high-fibre breads and 100 % rye breads. NARY gives excellent softness and shelf life to the product.
  • RYSO (Ryesoft Improver): A bread improver created for baking sourdough breads and 100 % rye breads without E-codes. It is also suitable for use in high-fibre doughs. RYSO improves the products’ softness and shelf life.
  • TOFI (Toast Fresh Improver): A new improver for baking 100 % clean label toast bread. This improver is totally E-code free and doesn’t contain ascorbic acid. TOFI helps the bread to maintain the characteristic straight-edged shape and ensures great softness. It also improves the product’s shelf life.

Rich doughs

  • CBI CL (Coffee Bread Improver clean label): A unique solution for baking clean label coffee bread with high amount of butter and sugar. This improver is developed using a special enzyme technology that doesn’t give undesired flavours when using butter in baking. CBI CL gives the coffee bread superior freshness and softness during its whole shelf life.
  • CBI (Coffee Bread Improver): This effective improver gives ultimate freshness and softness for coffee breads from the very first day. It is developed using a special enzyme technology that doesn’t give undesired flavours when using butter in baking.
  • SDI (Sweet Dough Improver): SDI improver gives the sweet baked products an incredible softness and a long-lasting freshness. It’s recommended to use in doughs that are rich in margarine and sugar.

Frozen baking

  • FCL (Frozen Clean Label Improver): This E-code free improver restores the frozen product with properties equivalent to a freshly baked product, such as freshness and softness. FCL is also suitable for rich doughs and can be used in both raw frozen products and par-baked products.
  • FDI (Frozen Dough Improver): A versatile frozen bread improver that restores the properties equivalent to a freshly baked product. FDI is as also suitable for rich doughs and can be used in both raw frozen products and par-baked products. In addition to freshness and softness, this improver also increases volume.

Intensive tuners

  • FTUN (Freshness Tuner): E-code free Freshness Tuner increases the product’s fresh keeping properties with a small dosage.
  • KAPU (Kapu Improver): New E-code free KAPU improver gives excellent freshness and prevents fracture in portion breads.
  • MTUN (Machineability Tuner): E-code free Machineability Tuner improves the machineability of the dough with a small dosage.
  • MFT (Master Fresh Tuner): Master Fresh Tuner gives the product incredible and long-lasting freshness, moistness and resilience without E-codes.
  • STUN (Shortness Tuner): E-code free Shortness Tuner gives the product a short bite effect with a small dosage

Organic baking

  • MASI LUO (Masi organic improver): MASI LUO is created for improving the freshness and volume of organic rye bread. It also enhances the baking properties of the dough. MASI LUO is suitable for use in sourdoughs, 100 % rye doughs and high-fibre doughs.
  • NEVE (Neve organic improver): An all-round organic improver for clean label wheat and multi-grain breads. NEVE improves the dough’s baking properties and increases the volume of finished products.

Universal bread improvers

  • REGINA: A versatile improver for enhancing the volume and machineability of wheat breads, rolls and sweet yeast pastries. Regina also gives the product a good softness.
  • VOILÀ: This multi-purpose improver is suitable for use in both in wheat breads and sweet bakery products. Voilà improves the baking qualities of dough and increases the products’ volume.
  • VCL (Volume Clean Label): An all-round improver for E-code free wheat and multi-grain breads. VCL improves the baking properties of dough and increases the breads’ volume. It is also suitable for use in high-fibre doughs.
  • VIKING: This clean label bread improver enhances the volume and shelf life of wheat and multi-grain breads. It is also suitable for use in high-fibre doughs.

In addition to this selection we also can produce tailor-made solutions to accommodate the needs and wishes of our customers. Please contact us and let's discuss more.