Volume & Tolerance

On first sight of a loaf of bread, consumers assess the shape, colour and volume… And they instinctively associate a nice-looking loaf with a top-quality tasty product. 

The right choice of formulation is essential for optimising the fermentation process and helping the dough to withstand the various mechanical stresses and create an appealing final product.

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.