Improver

LB Improver

Enzyme-based improver for fresh and frozen croissants without chemical emulsifiers.

Clean Label

More volume

Delicate flavor

The natural improver for professional pastry making

LB Improver is a natural pastry improver specifically formulated for making artisan croissants. It replaces conventional improvers made with chemically derived ingredients, enhancing performance. LB Improver ensures excellent volume while preserving the croissants' characteristics, especially during thawing and proofing. The enzyme-based LB Improver enhances the texture of the croissant's flaky layers, achieving a perfect balance between crispness and softness. It also enhances flavour with pleasant dairy notes.

With live lactic acid cultures.
Natural, clean-label improver.
Ideal for both daily fresh production and frozen croissants.
For the professional pastry sector

Live lactic acid bacteria and sourdough starter

The lactic acid bacteria are a group of “good” bacteria naturally present in sourdough starter alongside yeasts, with which they initiate and drive dough fermentation processes. In particular, the lactic acid bacteria in sourdough starter are responsible for lactic acid fermentation through which the sugars present in flours are converted into lactic acid (homofermentative lactic acid bacteria) or into lactic acid and acetic acid (heterofermentative lactic acid bacteria).