The present invention relates to bread improvement agents and to methods for provision thereof. Further, the present invention relates to the use of the present bread improvement agents for providing bread. Specifically, the present invention relates to Bread improvement agent in the form of a water-in-oil-in-water emulsion comprising: a) 10 to 40% (v/v) of a water-in-oil emulsion comprising: 80 to 90% (v/v) oil comprising a fraction of fat with a melting point above room temperature； 1 to 10% (v/v) of one or more enzymes in an aqueous solution or suspension； and one or more first emulsifiers； b) supplemented with a water phase up to 100% (v/v), wherein said water phase comprises water or a sugar syrup wherein the particle size of the water-in-oil emulsion in the water phase is less than 20 urn and wherein the particle size of one or more enzymes in an aqueous solution or suspension in the oil is less than 10 µm, preferably less than 5 µm, more preferably less than 2 turn.
