Lesaffre technical staff can provide advice on the optimum formulation and processing required for different permutations of frozen and retarded products, including:
A tailored blend of reducing agents, oxidants, enzymes and emulsifiers; bread improvers optimise the functional characteristics of bread by significantly changing the way dough acts at each stage of the bread-making process.
Our improvers are developed and tested in actual conditions and everyday usage. Flour quality, manufacturing processes, the equipment used, regulatory requirements and the type of final product are all considered. Our experts are experienced technical bakers and formulators who understand dough structure, flour characteristics, and the production challenges facing bakers every day