Bakery improvers

Our 2-in-1 solutions combine taste and technology to help you create consistently delicious and successful finished products

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Our Technological Concentrates

At Philibert Savours, our bakery improvers, known as technological concentrates, are specifically formulated to support bakery and viennoiserie professionals in producing high value-added products.

True performance enhancers, these solutions optimize production processes and secure output, regardless of production rates.

They help ensure a consistent crumb structure and uniform alveolation, optimized volume with excellent stability, and well-developed aromas that enhance the sensory profile of the products. This level of control guarantees highly consistent results, even in demanding production environments.

Designed to meet the needs of both artisan bakers and industrial operations, our technological concentrates simplify team workflows while ensuring safety, consistency, and high-quality finished products.

Multigrain sandwich bread in a bread basket

Classic Range - Functional Solutions

These concentrates optimize dough handling and ensure consistent, controlled results, whatever your production environment - artisan, retail (GMS), or industrial:

  • Phil Savor Noir: enables to work with pure flours to create your signature specialty breads. It delivers a beautiful caramel color, improves volume, and enhances machinability for consistent and high-performing production.
  • Phil Strong: simplifies dough handling and reinforces both volume and product stability. Particularly suited to straight dough processes, it secures reliable daily results.
  • Phil Fournée Ferment: a 3-in-1 concentrate that facilitates dough handling while stimulating fermentation. Ideal for crafting rustic breads with a pronounced flavor and amber crumb, featuring a distinctive aromatic profile.
  • Phil Force: limits blister formation, adds a slightly sweet aromatic note, and promotes an amber crumb. Recommended for differed production processes.
Croissant cut in half lengthwise, placed on sourdough powder.

Viennoiserie Range

Specifically developed to meet the technical requirements of viennoiserie production, this range supports professionals in addressing the challenges of freezing, fat optimization, and the production of fine laminated pastries. It ensures consistency, sensory quality, and technological performance:

  • Phil Golden Viennoiserie CRC®: provides a beautiful golden color and enhances the flavor of all your viennoiseries. It elevates visual appeal while strengthening the overall taste experience.
  • Phil Super Viennoiserie Concentrate: optimizes volume and improves shelf life after freezing. Essential for raw frozen croissants and FTO process production (Freezer-To-Oven), it secures consistent results while preserving final product quality.
Open-crumb baguette cut in half.

Premium Combo Range - Industrial Signature Baguette

Designed for high-speed industrial production lines, the Premium Combo range enables the rapid development of a baguette with a strong taste identity while securing production performance. It combines industrial efficiency with sensory differentiation:

  • Premium Combo 20: produces a signature open-crumb baguette with a balanced wheat germ flavor. Perfectly suited to industrial lines, it combines consistency, high throughput, and a distinctive aromatic profile.
  • Premium Combo 30: delivers a signature baguette with a well-developed open crumb structure, characterized by an intense toasted wheat germ flavor. Ideal for fast-paced production seeking strong aromatic power and bold personality.

Our professional recipes using technological concentrates

Discover practical solutions to enhance your breads and viennoiseries with our technological concentrates. These recipes show how to combine flavor, texture, and visual appeal while optimizing your production processes.

Viennoiserie

Golden Croissants

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Bakery

Baguette mendiant

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Bakery

Rustic Country Bread

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Bakery

Baguette 30

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Bakery

Rolls

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Viennoiserie

Pain au chocolat

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What makes our technological concentrates different

Our technological concentrates combine carefully selected ingredients to optimize the gluten network, ensure easy-to-handle dough, and deliver rich, consistent aromas.

They guarantee production consistency, and controlled results with every batch. Each range is designed for its specific use: bread or viennoiserie, whether in artisan or industrial production.

Bakery Solutions Provider

Apricot and raisin bread, cut in half lengthwise, placed on a bed of sourdough powder.

By choosing Philibert Savours as your supplier, you benefit from:

  • Expertise in the formulation of baking improvers incorporating sourdough
  • Personalized guidance at our Innovation and Application Center
  • Support in selecting the solution best suited to your production and optimizing your industrial results
  • Assistance to ensure quality, safety, and consistency of your products

Our solutions are designed for demanding professionals: artisans, industrial producers, or suppliers looking to enhance their recipes with reliable and high-performance products.

An almond croissant at breakfast

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Toofruit®, dehydrated fruits in powder

Explore our range of dehydrated fruit powders, carefully crafted to preserve the fruit’s natural character and full aromatic intensity

Terre d'Arômes®, natural dehydrated sourdoughs

Our roasted sourdoughs produced by dehydrating our artisanal liquid sourdoughs, offer you a full range of intense aromatic flavors

Mixes & Premixes for bakery

Practical, consistent, high-quality preparations designed to save you time and help you succeed with every bakery recipe

Top'In

Our Topping and Inclusion blends, designed to personalize your dough creations.

Savoury of the World

Inspired by culinary traditions, this range invites you to explore global blends to enrich your bakery creations

FAQ – Bakery Improvers

How can I achieve an airy bread crumb?

For a light and airy crumb, use a bakery improver suited to your recipe. Philibert Savours’ technological concentrates help develop the gluten network and improve dough rise, delivering consistent, soft, and perfectly open-crumb results.

How do I use a bakery improver in bread?

The dosage depends on the flour weight and the product. For example, Phil Strong is used at 0.2-0.4% of the flour weight for classic bread. Simply incorporate it directly into the flour before kneading to enhance dough texture, volume, and handling.

What is a bakery improver?

A bakery improver is a technological concentrate designed to optimize bread and viennoiserie production. It facilitates dough handling and ensures a consistent, high-quality finished product with controlled taste.