Improvers & clean bread
In Morocco, bread is a daily staple and consumers pay attention to what it contains. Here, without detour, is what an improver does — and does not do — in your bread.
In brief
The enzymes we formulate are proteins: baking destroys them, so they do not appear in the finished bread's ingredient list. An improver does not "hide" a bad flour — it compensates for a measured lack and targets the minimum dosage.
Enzymes are destroyed by baking
Amylases, xylanases, glucose oxidase, lipases: these are proteins that catalyse a precise reaction in the dough (on the starch, the gluten, the lipids), then are denatured by the heat of the oven. They are no longer active in the finished bread and do not appear in its ingredient list.
An improver does not hide anything
It does not turn a bad flour into a good flour. It compensates for a measured lack — insufficient strength (low W), an imbalance (P/L), amylase activity off target (Falling Number) — to bring the flour back into the window of its use. The diagnosis always comes before the correction.
Less correction, not more
Our method targets the minimum dosage that reaches the objective, validated by trial baking. Overdosing costs money and upsets the crumb (sticky, grey) — that is exactly what we avoid. You can also correct upstream, at the mill, to deliver a flour that is already stable.
Traceable and compliant
Production runs in an ONSSA-approved establishment, under an HACCP-based programme. Technical and safety data sheets are provided with the sample. For export, certificates of origin, Halal documentation and sanitary certificates follow on request.
And traditional bread?
A baker working a good sourdough and a suited flour does not always need an improver. When the flour is irregular or too weak for the use, the improver secures consistency without changing the taste of the bread — the baker stays in charge of the recipe.
Additives, labelling, taste: frequently asked questions
Our formulations rely mainly on enzymes (of fungal origin), wheat gluten and agents such as ascorbic acid, used at low dosage. Enzymes are deactivated by baking. The exact composition appears on each product's data sheet.
Have your flour analysed before any correction
The diagnosis comes before the correction. Our laboratory measures W, P/L and the Falling Number, then proposes the minimum correction — validated by trial baking.