Abstract: The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

Abstract: A bread-making improver including at least one ingredient routinely used as a bread-making improver and at least 107 CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably between 4 and 4.8. The improver can be obtained by dispersing the ingredient in a phase including at least 107 CFU of microorganisms, the pH of which has been adjusted to the desired value by adding a salt having a buffer effect. The phase is preferably a leaven in liquid or pasty form or in the form of a block that can be crumbled. The improver can be kept at a temperature lower than 10° C. and preferably lower than 6° C. for several days while maintaining its stability.

Abstract: The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.