CCDS bread improver not only reduces the time that the bread takes to rise during fermentation, but also improves its texture and volume. Emulsifiers help give softer texture and also better shelf life. Bread improver is a blend of ingredients that activate the gluten and help produce gas which assists and improves the processes of dough kneading and fermentation. The result is a lighter loaf with better texture and keeping qualities. It is used more often in grain mixes or breads with addition of fruit, seeds or nuts to a loaf to give strength and the same texture that one prefers from a lighter bread.