Anti-flaking bakery improver saves time and costs
which allows bread that has been frozen after high temperature
baking to be ready within three minutes, without the flaking
problem common in such products.
The Minute Bread formula, which had its first introduction to the global market at the IBA last week, is designed to enable bakers to offer consumers fresh products such as baguettes and speciality breads continuously throughout the day.
Using frozen loaves is a problematic practice in the industry as water crystallising under the surface of bread during the deep freezing stage causes a white crumb to form and the crust to weaken, lowering the quality of the finished product.
But, according to Lesaffre, the Minute Bread process gives thawed bread an identical appearance to traditionally baked products.
The company also claims the improver effectively cuts costs as 10 per cent less dough is needed and around 45-50 extra baguettes can be made from 100kg of flour.
Lesaffre technical communications representative Stéphan Béague told bakeryandsnacks.com: "It is very easy for bakers. With this product there's no waste, less energy used, less costs and a simpler oven. You just need a storage room."
The new product is part of Lesaffre's "taste and wellbeing" range, targeting a range of ingredients at more traditional and "healthier" baking products.
Also on offer from the company is the new Inventis range of mixes which can be used for traditional or healthy bread as well as pastries.
Béague explained: "We want bakers to have their own signature on their products. These are three ready-to-use mixes for three very different varieties. They are easy to incorporate in the mixer and give better results."
Lesaffre, who recently sold its 50 per cent share in International Malting Company (IMC) to ADM, produces and sells bakers yeast products worldwide.
The global yeast market is now worth around €1.17bn.
