Lesaffre Logo in white colour.

Lesaffre UK & Ireland – Home of innovative baking solutions

Machinability & Relaxation

Ligne
Pizza Made With Machinability &Amp; Relaxation Solutions

An even, attractive, well-formed loaf of bread is not only a guarantee of quality in the consumer’s eyes, but also of the expertise of all bakers.

Lesaffre has developed a wide range of formulations to optimise the viscoelastic properties of dough, aid the shaping process, and developed several solutions to resolve machinability, extensibility and shaping problems. These include the use of deactivated yeast and L-cysteine, reducing agents that help modify the structure of the gluten network without altering the protein chains. 

Other solutions coupled with proteases are also developed, particularly for the production of buns and sandwich loaves. Lesaffre has thorough control over all its active ingredients (enzymes, emulsifiers and oxidants), whether pure, diluted or in formulations. They must be of the highest quality and ideal dosage strength to avoid any negative impact on dough (sticky or elastic texture). They must also be perfectly suited to the flour and baking process, while offering maximum performance and safety.

Meet our Machinability & Relaxation solutions

SAFPRO PR

PASTRY RELAXER
- Excellent machinability
- Superior sheeting performance
- Reduced shrinkage
- Based on enzyme technology

SAFPRO DR 10

DOUGH RELAXER
- Improved extensibility
- Reduced shrinkage
- Suitable for dough and laminated pastry
- Based on deactivated yeast

CLEAN LABEL PIZZA

PIZZA IMPROVER
- Artisan pizza improver suitable for all grades of flour
- Suitable for overnight retardation (long proof products)
- improver which contains relaxation systems to improve handling and sheeting

IBIS RELAX

DOUGH AND PASTRY RELAXER
- Improved extensibility
- Reduced shrinkage
- Suitable for dough and laminated pastry
- Based on L-cysteine

BAKER’S BONUS RS 190 & RS 190 STAR

DEACTIVATED YEAST
- Exceptional enhancement of dough extensibility
- Suitable for all fermented dough
- Suitable for all types of pastry
- Labelling declaration is ‘Yeast’
YEAST

Watch the Lesaffre UK & Ireland bread improver technology webinar and learn important techniques from our baking experts

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

Take the complexity out of the baking process with Lesaffre Machinability & Relaxation solutions

Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere