Bread improving composition

A method to produce a bread dough which comprises mixing flour, water and yeast, and adding at least 0.5 mg of cellobiohydrolase (CBH) per kg of flour and less than 100 mg of CBH per kg of flour.

An improved dry premix for bread dough, which premix comprises flour, wherein the improvement comprises the addition of at least 0.5 mg of cellobiohydrolase (CBH) per kg of flour and less than 100 mg of CBH per kg of flour.

A method to prepare a dry premix for bread dough, which premix includes flour, which method comprises adding at least 0.5 mg of cellobiohydrolase (CBH) per kg of flour and less than 100 mg of CBH per kg of flour to said premix.

A method to prepare a composition comprising bread improving components, which comprises adding at least 0.5 mg of cellobiohydrolase (CBH) per kg of flour and less than 100 mg of CBH per kg of flour to a composition containing bread improving components other than cellobiohydrolase (CBH).