Yeast & Bread-making

Mixes and blends

 Blends

A blend is a service-solution which combines fermentation (yeast/sourdough) aromatic and improver characteristics in a single product. The blend has the advantage of being added directly to the flour. Once water is added, this makes it possible to obtain a uniform dough for a specific bread product.

 

Bread-making premixes

A bread-making premix is a combination of an improver containing flavour-enhancing agents and one or several types of special flour. A premix makes it possible to produce a given category of bakery product. The dosage used can vary from 5% to 60% of the total volume of ingredients used in the recipe (excluding yeast and water).

Bread-making mixes

This is a combination of a premix and standard flour, making it possible to obtain a given category of bakery product. A bread-making mix accounts for 100% of the volume of the ingredients used in the recipe (excluding yeast and water).

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Ready-to-use preparations

An exciting innovation, Inventis is a new range of mixes created by Lesaffre. Perfectly suited to current consumption patterns, Inventis enables bakers to produce bread products with unique flavours and textures. As a designer of tastes and flavours, the craftsman-baker can fully express himself as an artist… much to the delight of his clients! Inventis offers a unique solution to the needs expressed by the market, providing creative, reliable and simple recipes.

Advantages:

• Makes it easier for the baker to fully express his know how and creativity
• Allows for new recipes in keeping with current consumption trends: authentic, healthy and nutritious
• Gives bakers the means to make their products really stand out at the point of sale.

Packaging: 5, 10, 25 and 30 kg bags

The recipes are adapted to the local preferences of each country.

• Mixes for traditional breads (colour code blue)
• Mixes for healthy breads (colour code green)
• Mixes for pastries (colour code red)