Freshness & softness

Lesaffre’s expertise in fermentation and the formulation of improvers has been widely recognized by baking professionals for many years now.

Lesaffre offers bakers a range of innovative and “custom” product ranges to keep products fresher for longer and to guarantee a  soft, creamy texture.

Crust-free products with a high crumb content (brioche, sandwich loaves, milk bread, buns, etc.) are confronted with the natural and gradual phenomenon of staling. Lesaffre develops high performance techniques which improve and prolong the soft and creamy texture of bakery products.

Lesaffre’s range of “soft and creamy” formulations make it possible to obtain widely differing crumb characteristics, perfectly adapted to each baker’s and client’s requirements including flexibility, humidity, the softness of the crumb, and the level of creaminess or “stickiness” preferred during consumption. These various properties are specific to each country, and Lesaffre’s takes great care to adapt to these consumption preferences.

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A specific solution has been designed for each type of texture

« Supple/flexible »: a number of formulas reduce the firmness of the crumb, making it possible to obtain products in which the soft part of the bread is both supple and flexible, soft to chew and resistant to breaking, even after conservation.

« Gummy/tender »: other formulas contribute to reducing the elasticity of the crumb, making it possible to obtain products which are rather more “gummy” or “plastic”, (all characteristics which are generally linked to a softer, chewier and doughier product).

« Damp/fresh » : this type of formulation makes it possible to enhance the freshness of the crumb to the touch or in the consumer’s mouth, making it stickier and reducing dried crown formation.

Lesaffre can provide solutions suited to the needs of each bread-making professional, taking account of the quality of the flour, the production processes and the equipment used by bakers the world over.

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