Instant dry yeast that doesn’t require rehydration is common, but today’s yeast offers more functions, which can be hyper-specific to your recipes and processes.
Just in time for IBIE, Lesaffre has launched a new website, www.lesaffrebaking.com, to enable bakers a valuable and comprehensive search tool. The Lesaffre booth #2101 will offer a host of products and services designed to match the demands of the ever-changing bakery business climate. More than just yeast, this innovative company provides a wide range of baking solutions, such as dough conditioners and enzymes to malts and fortification products.
Today, consumers demand artisan, clean label, non-GMO, all-natural, organic, and healthy bread products. Sourdough breads are considered a healthy alternative to white bread and Lesaffre leads the way with new products that promise to take sourdough to the next level. Livendo by Lesaffre is available in concentrates and powders that can be incorporated directly into flour making them ideal for fresh, par-baked and frozen dough products.
As consumer demand for Hispanic baked goods in the U.S. is growing, bakers are facing obstacles in their markets and looking for solutions. America’s labor shortage is not going away, requiring the Hispanic baker to be more productive than ever. Lesaffre offers valuable product solutions that streamline the production process, ease labor challenges, and result in perfect results for each batch.
Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough stability during fermentation and processing. In addition, it can increase product volume. But it adds significant cost. Lesaffre has developed several enzyme-based solutions, which have proven to efficiently reduce the usage of Vital Wheat Gluten in a wide range of applications.
Lesaffre Saf Pro® pizza and flat bread improvers take into account the specificities of each manufacturing process (straight process, controlled proofing, freezing techniques, etc.) and adapt formulations to preserve intact the characteristics specific to flat bread: flexibility, shelf life, and consistency. This is important to understand because tortillas and flatbreads have benefitted from growing interest in global cuisines.
Encore by SafPro offers a clean label emulsification replacement that meets or exceeds performance standards for traditional emulsifiers. Clean label is a vitally important trend in today’s marketplace, and emulsifiers play a crucial role in product quality for bakeries. They reduce staling, improve gas retention, provide aeration and foam stabilization, and contribute to softening the crumb of a finished product.
Lesaffre's New campaign “What Do You Know About Lesaffre?” demonstrates how the company is on the forefront of unravelling technical baking challenges. In this issue, see new research on the perceptions of clean label bakery products among Gen X, Boomers, Millennials and Gen Z consumers. Also, learn how CoolSmart Command Dry Yeast offers an alternative for refrigerator doughs to create less fermentation activity.
RSS
