The French ingredients specialist showcased its artisanal baguettes at IBIE 2013 in a trade show partnership with equipment major Mecatherm. The team-up enabled attendees to see how Philibert’s pre-mixes can be used on an industrial scale, its CEO told BakeryandSnacks.com.
“We understand what consumers want today and tomorrow – they want to have bread that is not too expensive but something better,” Pascal Philibert said.
“I think there is big potential between cheap bread and high quality – premium artisanal breads made on an industrial scale… Bakers all over the world need something new because it’s a very mature market,” he said.
Enzymes and flavors are crucial
The careful blend of enzymes and flavors is crucial to achieving tasty, artisanal breads on a large scale, Philibert said.
“The flavor comes from the fermentation time. We add sourdough that is made from fresh germ, fermented for seven days. It’s in a liquid form but after we dry it and like this it gives a very unique taste,” he said.
Balancing the flavors and enzymes is difficult, he said, because it is important to use enzymes that give structure and volume to the bread without any taste or color implications.
At the same time, the breads are very easy to produce with very quick production times.
“Once the dough is mixed, it is rested for twenty minutes and then divided. Fermentation is between one and two hours and after it is baked. It’s so quick – it’s industrial production,” he said.
R&D through to in-house training for bakers
Philibert Savours has a broad research and development (R&D) team that works with raw materials and developing pre-mixes for industry, the CEO said. It also has a factory to produce some of its ingredients, like sourdough, for example, he said.
The company has also started to consult and train bakery companies on how to use pre-mixes, he added.
“Some companies want to have a new view about their own knowledge, strengths and weaknesses and after that we try to develop their own solutions. But before that we have to know what they are doing.”