News & Analysis on the Bakery and Snacks Industries
Commercial bakeries face a barrage of economic headwinds. Labor shortages, inflation, production costs, and continued supply chain disruptions have driven up operation costs across the country. Bakers need new ways to reduce costs without sacrificing taste or sensory experience. In this white paper, you’ll discover Lesaffre’s key solutions for achieving efficiencies and cost savings in bakery production with clean label alternatives to traditional ingredients that have been difficult to source.
Bakeries are reconsidering chemical emulsifiers as demand rises for natural ingredients. Thankfully, enzymes perform the functions of the six most common emulsifiers. Beyond clean labels, enzymes also boost the bottom line.
Bakeries today must do more with less, even as goals creep higher and higher. There’s less time, less staff, and less budget. But quality can’t decrease. How do you achieve it all?
For more product information visit Lesaffre.