News & Analysis on the Bakery and Snacks Industries
Every day, commercial bakeries must do more with less—less time, less staff, and less budget. But quality can’t decrease.
How do you achieve the impossible?
Read the latest white paper from Lesaffre to learn about clean label solutions that can help you save time and money.
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.