“Cake improver” or “dough conditioner” is a blend of enzymes, emulsifiers, and other additives designed to enhance cake volume, crumb structure, and shelf life. Understanding the components and their functions explains why commercial cakes are often lighter and more uniform than home-baked cakes.
What Is Cake Improver
Cake improver (also called dough conditioner or cake conditioner) is a proprietary blend typically containing: (1) Enzymes: Amylase, protease. (2) Emulsifiers: Mono/diglycerides, diacetyl tartaric acid esters. (3) Oxidizing agents: Ascorbic acid. (4) Other compounds: Starches, salt, sugar. (5) Carriers: Maltodextrin, mineral oil.
The blend is designed to work synergistically—individual components have specific functions, but combined they optimize cake quality beyond what any single ingredient could achieve. Commercial formulations are proprietary; exact compositions vary between manufacturers.
Enzymatic Components
Enzymes are biological catalysts that accelerate chemical reactions. In cake improver, enzymes function at room temperature (unlike high-temperature chemical reactions) to break down flour components and improve batter properties. The enzymes continue working through mixing and initial baking, only becoming inactivated at high temperatures (70°C+).
Two primary enzymes are used: amylase (breaks down starch) and protease (breaks down protein). Each serves different purposes in improving cake quality.
Amylase Enzyme Function
Amylase breaks down starch into simpler sugars (maltose, glucose). In cake batter, this: (1) Increases available sugar: More sugar available for fermentation and flavor development. (2) Improves hydration: Broken-down starch absorbs more water, improving batter consistency. (3) Enhances browning: More sugars available for Maillard reactions during baking, creating better color.
The effect is measurable—cakes with amylase-containing improver have slightly better color and crumb structure than identical formulas without amylase. The enzyme activity is pH- and temperature-dependent, optimized during mixing and early baking.
Protease Enzyme Function
Protease breaks down proteins (particularly gluten) into amino acids. In cake, this: (1) Increases dough extensibility: Partial gluten breakdown makes batter easier to incorporate air. (2) Improves crumb structure: Controlled gluten reduction creates finer, more tender crumb. (3) Enhances flavor: Amino acids contribute umami and complexity.
The key is “controlled” breakdown—too much protease activity would create tough crumb. The enzyme concentration and reaction time are carefully calibrated.
Emulsifier Components
Emulsifiers (mono/diglycerides, DATEM) perform similar functions to those in cake mixes (mentioned in earlier article): stabilize batter emulsion, improve air incorporation, increase volume, improve crumb texture. The emulsifier concentration in cake improver is higher than typical cake mixes, providing aggressive emulsification for maximum volume.
The combination of enzymatically-modified batter (proteins broken down, starches hydrated) with strong emulsification creates optimal conditions for air incorporation and foam stability.
Other Additives in Cake Improver
Ascorbic acid: Oxidizes gluten, strengthens dough. Starches: Absorbs water, improves batter viscosity. Salt: Controls fermentation rate, improves flavor. Sugar: Substrate for enzymes, sweetness, browning.
Each component serves multiple purposes—there’s substantial interaction between components. The “improving” effect is synergistic.
Effects on Final Cake
Cakes formulated with cake improver typically show: (1) Higher volume: 10-15% increase in rise. (2) Finer crumb: Smaller, more regular air bubbles. (3) Better color: More browning from increased sugars. (4) Longer shelf life: Emulsification slows staling. (5) More uniform results: Standardized improvement regardless of mixer, flour variation, handling differences.
These improvements explain why commercial cakes are often superior to home cakes—not just due to better ingredients, but also due to functional additives optimizing chemistry. Home bakers cannot replicate this without using cake improver.
For home use, cake improver is rarely necessary—careful technique and proper ingredient ratios achieve acceptable results. For commercial standardization and consistency, cake improver is economically essential.