News & Analysis on the Bakery and Snacks Industries
While it is advantageous that in fresh doughs yeast remains more active than in frozen doughs, it is the fermentation process itself that also makes fresh doughs more challenging to store, ship, and produce to scale. Refrigeration can help to slow fermentation, thereby extending the life of a fresh dough. This white paper explores common challenges that come with using fresh, chilled doughs and introduces an innovative refrigerated dough solution from Lesaffre Corporation.
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.