Lesaffre Yeast > Yeast & Baking > Leading brands > Solubl'in
Yeast & Bread-making
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Solubl'in
The improvers used in industrial baking take the form of powders or liquids. Keen to provide a new and innovative solution, Lesaffre has developed Solubl’in, a water soluble improver which offers all the key advantages of traditional improvers but marketed in a liquid form.
Description
Solubl’in is a new concept in liquefiable improvers, available in several different formulations. The related equipment takes the form of a compact, twin-tank module with stirring action, pumping, and an extensive powder pouring system.
Application
Solubl’in, is designed for industrial bakeries keen to limit the presence of dust in the bread-making area, and to automate and boost accuracy when adding improvers.
Benefits
The avoidance of dust in the bread-making area making it possible to eliminate all direct contact between staff and the powdered product, thereby reducing allergenic risks in the bread-making area.
Easier dispersion during the mixing process (used in liquid form during bread-making). Its addition to the mixer with the process water allows for optimal contact between the active ingredients and the substrate.
Highly-accurate dispensing during automated industrial processes. Fluid measuring/dispensing systems are generally more accurate than those used for powders
Logistical optimisation during transportation, storage, handling and usage.
Unlike traditional liquid improvers, solubl’in does not require the use of containers
Enhanced performance over the long-term: solubl’in is compatible with high-performance enzyme formulations. Stored in powder form, its performance characteristics remain stable over long periods.
More environmentally-friendly, with a reduction in packaging waste.
Solubl’in is soluble in water, but not in the air!
Packaging
Taking the form of a powdered concentrate, Solubl’in is packed in 2.5 kg bag-in-box packs.
Conservation and storage
One year at ambient temperature (<25 °C), stored in a cool, dry place. Should be used within 48 hours after conversion into a liquid. Stored on pallets.
Solubl’in, a concentrate of improvements
Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.