BAKERY INGREDIENTS 

Lesaffre’s bread improvers are designed to simplify and enhance the work of bakers. A tailored blend of reducing agents, oxidants, enzymes and emulsifiers, bread improvers optimise the functional characteristics of breads by significantly changing the way dough acts at distinct stages of the bread-making process.

Our improvers are developed and tested in actual baking conditions. Flour quality, manufacturing processes, the equipment being used, regulatory requirements and the nature of the finished product are all put into the research and development processes. Our experts are experienced bakers and formulators who understand the structure of dough desired, flour characteristics and production challenges.

Improvers for Bread help:

• Improve dough volume and tolerance;
• Increase softness of bread;
• Enhance crust quality and appearance;
• Extend shelf-life; and
• Enable reduced salt or sugar solutions.

With a range of improvers developed by Lesaffre, our baking expertise can guide you on the type of bread improvers that best suit your baking requirements. Contact us to find out more.

With a tradition dating back several thousand years, sourdough bread-making is experiencing renewed interest among consumers today. The reason is simple: consumers want authentic products combining flavour, longer lasting freshness and healthier well-being.

The very first bread-making fermentation, sourdough traditionally comes from a blend of flour and water, combined with unique blends of yeasts and bacteria, which ferments over an extended time. Closely held secrets and natural mother doughs are preserved and guarded in bakeries around the world.

To meet the time pressures in modern bakeries and outlets, Lesaffre has developed a range of flavour enhancers and sourdough bread starters to help bakers deliver sourdough breads with the flavours and textures consumers love, in less time.

Lesaffre offers a wide variety of sourdough solutions under the Livendo brand, including: starters, live sourdoughs, devitalised sourdoughs and sourdough-based preparations.

Sourdough Starters

Sourdough starters allow bakers to prepare sourdough in just one step and within 24 hours retaining the rich flavours, distinct crumb and crust in the finished loaf.

Calling on years of knowledge and mastery, we carefully select and stabilise just the right natural sourdough flora to replicate the quality and characteristics of traditional sourdoughs to improve crumb texture and provide those familiar sourdough flavours within 18-24 hours, instead of days.

By adjusting temperatures, hydration, sourdough flour types and dough maturation times with a sourdough bread starter, bakers can create a wide variety of specialty breads, sandwich breads, brioche, and Viennese baked goods.

Live Active Sourdough

Ready to use in liquid form which can easily be worked in during kneading, our live sourdoughs remove the extended sourdough preparation phase without losing the distinctive sourdough aroma. Livendo Live Sourdoughs are produced from the natural fermentation of cereal flours obtained from organic farming.

With a desire to maintain the fermentation power of sourdough and conserve its sensory qualities inspired Lesaffre to launch the first ever, ready-to-use living liquid sourdough with guaranteed biomass. The benefits for bakers of this patented process include:

• A live sourdough with potential stability of up to 14 weeks at temperatures less than 10°C.
• Greater consistency in the finished loaf.
• Preventing spoiling by inhibiting the development of micro-organisms.
• Potential for use with a wide range of applications including: baguettes, Viennese pastries, rye bread, traditional sourdough-based French breads, ciabatta, pizza bases and more.

Devitalised Sourdoughs

Devitalised sourdoughs provide solutions to enhance the taste and aroma of bread by enhancing customisation and flexibility in usage. Made from different types of fermented flours (wheat, rye, spelt and certified organic grains) and incorporated directly in the mixing process, you can easily produce the distinctive aromas and flavours of the grain used.

Sourdough-based Preparations

Our sourdough-based preparations help extend and vary the diversity of aromatic notes in baked goods. Using our extensive expertise in sensory analysis, we have developed sourdough-based formulations enriched with malt, organic acids, spices and other ingredients.

Suited to a variety of bread-making processes, these fermented flours come in liquid or dehydrated form. They are quick to make, easy to customise and offer a relatively long shelf life.

For more information on sourdough starters, flour or yeast, contact us.  A Lesaffre contact can help you discover the best sourdough solution for your needs.