Baked goods your customers dream of, without ingredient names they can’t pronounce
As consumers are getting more educated, reading labels, comparing prices, they are demanding “clean label” products, bakeries need to remove chemical sounding ingredients
Lallemand Baking Solutions can help bakeries overcome this challenge. Our enzyme-based products from our Essential® dough improvers portfolio are designed to replace chemical oxidizers, emulsifiers, strengtheners and softeners, and reduce added gluten or sugar without impacting your dough properties and product qualities.
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Learn more on how to get rid of the unfriendly label ingredients, and at the same time enhance product quality, improve production tolerance and extend shelf life
Benefits of Lallemand Baking Clean Label Solutions
- Replace chemical oxidizers (bromates, ADA, iodates) without negatively impactive dough development, machinability and stability
- Replace chemical emulsifiers and dough strengtheners (DATEM, EMG, SSL) without negatively impacting dough stability, loaf volume or crumb structure
- Reduce levels of added gluten without jeopardizing loaf volume
- Reduce the amount of added sugar while maintaining good bread volume and appearance
- Replace chemical softeners (mono- and diglycerides, distilled monos) and maintain good crumb softness and moistness throughout shelf life
