of making a bread improver in the form of a powder characterized in that it is made of agglomerated particles having a mean particle size less than 200 u03bcm application_number US 65514103 A description the granulation of a formulated improver is not obvious to perform due to its very complex composition special care has to be taken to keep the activity of the different components intact specially sensitive active components are enzymes and emulsifiers the temperature sensitivity of enzymes is commonly known emulsifiers are also temperature sensitive they melt at a certain temperature but even before this temperature is reached an emulsifier tends to become sticky and will cause unwanted lumping in the improver this means that the improver temperature during granulation must be kept under this melting temperature the dry improver may also contain other ingredients that are unstable in water or that tend to react with other ingredients present in the improver as an illustration one can mention the reaction between bromate and cysteine therefore the moisture content must be kept low during the entire granulation process the granulation step is followed by measuring the particle size distribution by using the coulter ls 200 particle analyzer the bread improver powder is introduced in the granulating device warm air preferably dried is blown through the powder as to fluidize it the air flow is such that a stable fluidized bed is obtained this result is measured and determined by a person skilled in the art according to bed expansion and movement of the particles in said fluidized bed the temperature of the fluidized bed.