Improvers & Conditioners

Our dedicated technical support team of experienced bakers bring in-depth expertise in the application of our product range. They are available to offer guidance on ingredient selection, assist with troubleshooting, and provide ongoing support throughout your process. They can also carry out comprehensive production plant reviews, accurately assessing critical process steps within your bakery. This approach enables us to recommend tailored solutions and precise dosing levels that best suit your unique process requirements and flour characteristics.

Our fluid delivery systems provide precise and efficient dispensing of bakery ingredients, reducing manual handling and eliminating dust for improved health and safety. Suitable for a wide range of liquid ingredients, these reliable systems deliver accurate dosing and superior ingredient homogenisation, ensuring consistent quality in every batch. Seamlessly integrated with high-speed Chorleywood bread mixers, they help boost productivity and maintain the highest standards in bakery operations.

Achieving optimal dough consistency, texture, and development is crucial for creating exceptional baked goods. Our product range is expertly designed to help you optimise water absorption, maximising yield without the risk of overly wet or sticky doughs. From mixing through to shaping, our advanced technology solutions support every stage of your process, enhancing efficiency while ensuring the highest standards of quality are consistently maintained.

Mechanical processing can challenge dough strength, making optimal gluten development crucial for effective gas retention. This ensures your finished products achieve the desired volume and crumb structure every time. We offer comprehensive production plant reviews, carried out by our expert team, to accurately assess mechanical shock at every stage of your process. Based on these findings, we can provide tailored solutions and precise dosing recommendations to enhance process tolerance and performance, helping you achieve consistently excellent results.

Shaping and pan flow play a crucial role in achieving the desired appearance and visual appeal of your finished product. Effective shaping guides the dough during proofing, influencing cell structure and working in tandem with the chosen pan or tin type. Optimal pan flow results from proper mixing, dough development, and maintaining dough strength and stability. If pan flow is excessive, it can lead to a weak crumb and a flat, less appealing product.

Sliceability is a key factor in bread quality and can be particularly challenging in products with higher sugar or moisture content, or with more delicate crumbs, such as wholegrain and high fibre breads. Our advanced technology helps prevent sticky slices and minimises gumming on slicer blades, making the final stage of production smoother and more efficient. In addition, our solutions enhance crumb resilience and strength—crucial for producing sandwich breads with consistent quality.