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.