For more than 60 years, Puratos has been pioneering improvements in bread production. Our bread improvers offer the unique benefits of vertical integration through the production of enzymes and natural sourdough.
Whether you’re in the fresh, packaged or frozen bread sector, our improvers will help you overcome production challenges and ensure top-quality products. Our portfolio is also extensive, ranging from complete multi-purpose improvers to tailor-made modular approaches, so you’re bound to find the solution that fits your requirements.
Bread improvers provide peace of mind. They help you control all the uncertainties within the bread production process, such as variations in temperature, humidity, flour and labour. In this way, they enable you to ensure consistent premium results with every batch you bake.
Sourdough, Bread improver
Modular solution to improve the freshness of baked products
Bread improver
Concentrate for the production of Ciabatta and other continental crusty specialities
Bakery, Bread improver
Soft'R Alpaga is an improver for the production of soft breads and buns on automatic lines.
Bakery, Bread improver
Paste form crumb softener for use in bread, bun and soft roll doughs.
Bakery, Bread improver
Powder improver for the production of unproofed frozen dough for breads and rolls. Kimo Long A+ is designed to guarantee minimal quality loss during freezing periods up to 6 months.
Bread improver
Double Bake frozen bread improvers allow bread manufacturers to deliver outstanding quality parbaked frozen breads to bake-off points
Bread improver
Intens Gluten Replacement is a modular ingredient in powder form to replace part of the gluten and to reinforce low protein flour, in direct method and frozen dough.
Bread improver
S500 Wholemeal is a complete improver for wholemeal, flour mixes (wheat-rye), grains & seeds or wheat-flakes bread applications.
Bakery, Bread improver
Modular ingredient in powder form that enhances the sliceability of breads. Can be added on top of existing bread improvers, to any recipe containing no ingredient with milk fat, butter or eggs.
Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.
The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.