For happier consumers enjoying, fresh, flavorful bakery products
Consumers want ever fresh, flavorful bread made with clean label ingredients – Not just at the moment of purchase but also during storage at home. Stale bread, buns and cakes have a drier and crumblier crumb, and are therefore less accepted by the consumer. Stale bread is the cause of a significant amount of bread returns and waste.
Chemical emulsifiers, such as mono- and diglycerides or distilled monoglycerides, can be used to increase the initial crumb softness, but they won’t prevent crumb firming during storage, nor slowdown the moisture migration from crumb to crust.
Lallemand Baking Solutions can help bakeries overcome this challenge. Our enzyme-based products from our Essential® softeners are designed to preserve crumb softness and moisture throughout the entire bread shelf life.
Application Guide and Video
Learn more on how to keep your bread fresher, longer, reducing waste for a more sustainable food cycle
Benefits of Lallemand Baking Softening Solutions
- Improve initial crumb softness (@ 3 days) and achieve better crumb softness (@ 28 days)
- Replace mono and diglycerides, or distilled monoglycerides
- Improve crumb resilience and springiness during shelf life period compared to monoglycerides
- Delay moisture migration
- Extends bread shelf life
