Product Catalogue YEASTS - Lesaffre UK
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Product Catalogue YEASTS SOURDOUGHS IMPROVERS MIXES
ABOUT US
As a global key player in yeasts and fermentation, Lesaffre
designs, manufactures and markets innovative solutions for
Baking, Food taste & pleasure, Health care and Biotechnology.
This family group born in northern France in 1853, is now a multinational and
a multicultural company. Lesaffre is committed to working with confidence to
better nourish and protect the planet.
Lesaffre UK and Ireland was formed at the start of 2017 by the merger of the
previous DCL Yeast and Fermex teams and now with a product range extended
by the acquisition of LFI, a leading UK based bakery ingredients manufacturer.
EMPLOYEES 10
R&D
CENTERS
10,500 570
EXPERTS
LESAFFRE IS BASED PRODUCTION
IN MORE THAN SITES
1 BREAD OUT OF 3 IN
50 countries 66 THE WORLD MADE
WITH LESAFFRE YEAST
in the world
56
OUR PRODUCTS MORE THAN
ARE DISTRIBUTED
in 185 165 years
APPLIED SCIENCE CENTERS
countries OF KNOW-HOW
EN FREE
GLUT
Working together to better nourish and protect the planet.
- Sourdoughs -
- UK Blending manufacturing plant -
- Baking powders -
- Dedicated Gluten Free facilities -
- Bread improvers -
- Fully segregated allergen control -
- Mixes & Premixes -
- Tailor-made customer solutions -
- Vitamin blends -
- Global expertise and innovation -
- Yeasts -
YEASTS Yeast is the microscopic unicellular fungus that gives life to all fermented products. Like those found in humans, yeast cells are living and natural. They need air to multiply, but in the absence of air they ferment producing CO2 that rises the dough, whilst creating natural compounds that give bread and fermented goods their charasteristic flavours.
COMPRESSED YEAST
Praised for its practicality and its easy use, compressed yeast is the most commonly
used bakers’ yeast worldwide. Presented in a form of extruded blocks, compressed
yeast has many advantages: it is very easy to use, it crumbles directly into the mixer
and lends itself to a wide variety of applications. Its compact shape limits contact with
oxygen from the air, which helps to prolong its shelf life.
LIQUID YEAST
Liquid yeast has gained popularity not only in the industrial sector but also with
artisanal bakeries. The reason? it is a holistic solution that includes the product itself,
associated technology and working methods.
Liquid yeast is made for short, medium and long fermentation processes. It adapts
very well to cold processes, continuous fermentation, retarded and frozen processes.
DRY YEAST
With a long, stable shelf life at ambient storage temperature, the Lesaffre range of dry
yeasts have been specially developed to give the best performance in a variety of
applications: for rolls, buns, pastries, breads, specialty breads, pizza…
Dry yeast is primarily intended for use in countries where the climatic conditions and
cold storage may be challenging.
FROZEN SEMI DRY YEAST
In line with modern eating habits and technological progress, frozen dough and bakery
production have made considerable leaps and bounds in recent decades. Maintaining
superior product quality characteristics whilst enjoying the convenience of frozen pro-
duction processes can be a source of potential issues for bread-making professionals.
Lesaffre offers a solution dedicated to deep-freezing that combines the benefits of dry
yeast with the performance of compressed yeast.
SPECIALITY YEASTS: OSMO-TOLERANT, ORGANIC, 1895, AROMATIC ......
SOURDOUGHS
Historically, sourdough was the very first ferment used in the
The bak
production of bread. It comes from a blend of flour and water, in
in line with technological de
which the metabolic activity of a mixed population of lactobacilli
With Liv
and yeasts is at work, either by spontaneous fermentation
or through fermentation initiated by a starter culture, with or
Devised and de
without refreshment. The positive image that consumers have of
sourdough has led us to develop a range of products that combine
ease of use, consistency of flavour and diversity of applications.
Lesaffre’s Livendo range offers more than 20 sourdough solutions
to stimulate the baker’s imagination and creativity.
MORE THAN A TASTE
MORE REASONS TO
LOVE IT
LIVENDO
Living products Deactivated products
with fermentation activity without fermentation activity
Starter Live Deactivated Sourdough
Cultures Sourdoughs Sourdoughs based solutions
A blend of specific strain Live sourdough is Dry sourdoughs to easily Aromatic formulation
of bacteria and yeast to produced from the natural bring sourdough aromas based on sourdoughs and
produce a sourdough with fermentation of cereal to the bread. Deactivated enriched with other
defined characteristics. flour obtained from sourdough, produced ingredients. Thanks to its
Starters are formed from a organic farming. Ready to from fermented flours expertise in sensory
combination of pure and use in liquid form, live (wheat, rye, spelt, etc.), analysis, Lesaffre has
carefully selected strains of sourdough enables bakers requires no preparation developed sourdough-
lactic acid bacteria and to avoid the sourdough and can be incorporated based solutions with malt,
yeast. preparation phase. directly into the mixer. organic acids, spices, etc.
4 dry products (LV1, 5 products 11 products
6 products in different
LV2, LV4, LV4 GF) and including Crème depending on
forms: dry, paste, liquid
1 liquid (Freyja) de Levain cereals
✓ Personalisation ✓ Ready to use ✓ Easy to use ✓ Easy to use
✓ Technicity accessible ✓ Fermentation activity ✓ Save time ✓ Save time
✓ Regularity ✓ Save time ✓ Aroma diversity ✓ Aroma diversity
✓ Strains purity ✓ Regularity / Stability ✓ Customisation by ✓ Other functional
✓ Aroma diversity blending effects possible
LIVE SOURDOUGHS Ready to use live sourdough enables bakers to dispense with the sourdough preparation phase by avoiding the need to ‘refresh their sourdough’. A careful selection of micro- organisms and skilled fermentation abilities help guarantee bakers will obtain the desired characteristics. A process patented by Lesaffre makes it possible to stabilise live sourdough for up to 14 weeks (depending on the product reference) at temperatures lower than 10°C. This applies to both rye sourdough and the traditionally less acidic wheat sourdough. GREATER EFFICIENCY Thanks to the quality of the selected strains, our live sourdoughs develop powerful, highly acidifying fermentation properties and tremendous aromatic qualities during the baking process. This helps to achieve the same results as a spontaneous “sourdough“. GREATER ASSURANCE Its stability ensures that bakers obtain regular results by preventing the development of those undesirable micro-organisms that are responsible for spoiling the product. Live sourdough can be used for numerous applications: baguettes, Viennese pastries, rye bread, sandwich bread, ciabatta, pizzas and traditional sourdough-based French bread.
LIVE SOURDOUGHS:
Live sourdough
Crème de Levain PRACTICAL
INFORMATION
Improved taste in all types of 5%
LEVEL OF USE
bakery products
The recommended level of use is
ACIDITY
5 to 15% on the total flour weight
« Boule de levain » Sensory profile with 5% --> depending on the desired results
and the product reference.
Remember to reduce the pouring
water by a level equivalent to the
Live sourdough amount of sourdough
Durum Wheat & Malt incorporated.
Brings sourdough & malty notes INSTRUCTIONS FOR USE
Incorporate the live sourdough
ACIDITY directly into the flour before
« Granary bread » Sensory profile with 15% -->
mixing.
PACKAGING
5 kg or 25 kg cans, 300 kg, 500 kg
Live sourdough or 1000 kg containers.
Durum Wheat
STORAGE / D.M.D.
(date of minimum durability)
Increased butter flavour 14 weeks at between 2°C
and 6°C from date of
ACIDITY
production depending on
« Spanish Bread » Sensory profile with 10% --> product reference.
INGREDIENTS
Preparation containing live
Live sourdough sourdough micro-organisms
Buckwheat (water, sourdough yeast and
sourdough bacteria) and flours
Brings buckwheat, sourdough & (depending on the reference).
fruity notes
ACIDITY
« Spelt baguette » Sensory profile with 10% -->
Live sourdough
White Rye
Brings fruity, malty & 10%
sourdough notes
ACIDITY
« Rye bread » Sensory profile with 10% -->
Live
Live sourdough
sourdough is isobtained
obtainedfrom
from the
the natural
natural fermentation
fermentationofof organically produced
organically produced
cereal flour. Lesaffre’s new sourdough signature, Livendo, is an emotive
cereal flour. Lesaffre’s new sourdough signature, Livendo, is an emotive brand brand thatthat
is is
imaginative,
imaginative, innovativeand
innovative and appealing
appealing to
togive
givepleasure
pleasure toto
the consumer.
the consumer.
STARTERS Starters are used to obtain sourdough with the desired characteristics for baking thanks to a careful choice of species and strains (usually a combination of yeast and bacteria). Lesaffre’s expertise in this field allows us to assist you in the choice of substrates when fermenting sourdough. PURE STRAINS Our LIVENDO starters are formed from a combination of pure and carefully selected strains of lactic bacteria and yeast and are used to produce highly developed acids and aromas in dough. CONSISTENCY Our LIVENDO starters help simplify sourdough preparation, so that it can be completed in one step in under 24 hours. They help dispense with the tricky manipulations needed to refresh a spontaneous sourdough developed using traditional methods. There are many advantages including consistent performance and reproducable results.
STARTERS:
Sourdough starter LV1 PRACTICAL INFORMATION
Aromatic Notes: LEVEL OF USE
Sourdough - Buttery/dairy - Sour 0.2% to 0.5% on the total
flour weight depending on
SENSORY PROFILE WITH 15% USE LEVEL --> the product reference and the
desired level of acidity and
maturation process.
INSTRUCTIONS FOR USE
Dissolve the contents of the
sachet in water at a tempera-
ture of 30-35°C. Add flour and
salt. Once a smooth mixture
has been obtained, cover and
Sourdough starter LV2 leave the dough to rest for 18
to 24h at 30°C.
Aromatic Notes:
Rye - Sourdough - Fruity PACKAGING
50g or 100g sachets
SENSORY PROFILE WITH 30% USE LEVEL --> 1 kg, 6 kg and 10 kg boxes.
STORAGE
Keep at between -18°C and – 25°C
or between 2°C and 6°C
D.M.D. (date of minimum durability)
24 months from production if
stored between -18°C and – 25°C
or 12 months from production if
Sourdough starter LV4 stored between 2°C and 6°C.
Sourdough starter LV4 GF
INGREDIENTS Sourdough
Aromatic Notes: bacteria, sourdough yeast.
Sourdough - Acetic
SENSORY PROFILE WITH 30% USE LEVEL -->
MORE THAN TASTE,
MORE REASONS TO LOVE IT
Lesaffre’s new sourdough signature, Livendo, is an emotive
brand that is imaginative, innovative and appealing to give
pleasure to the consumer.
Sourdough starters can be used in many applications: speciality bread, sandwich
bread, brioche, Viennese pastries…
Our technical and sensory advisors will help you create unique aromatic solutions
in line with your needs to keep your customers’ satisfied.INACTIVE SOURDOUGHS Inactive sourdoughs are live sourdoughs with a deactivated biomass. This treatment is used to extend the use-by date up to 12 to 18 months, while preserving their aromatic properties intact. These sourdough types are available on different substrates, which can be combined to obtain unique aromatic profiles. MORE PRACTICAL It can be incorporated directly into the flour and is easy to dose according to the desired aromatic intensity. The shaping of dough balls is also made easier. BETTER ADAPTED Our solutions can be adapted to all bread making processes: straight, bulk fermentation, slow proofing, controlled proofing, retarding, etc.
INACTIVE SOURDOUGHS:
PRACTICAL INFORMATION
LEVEL OF USE STORAGE
1% - 5% on flour weight (1 – 5 kg to 100 kg flour), Keep in a cool, dry place (25°C max.) N.B. the
depending on the reference and depending on inside pouch should be firmly sealed after use.
desired aromatic intensity.
D.M.D.
INSTRUCTIONS FOR USE Incorporate the (date of minimum durability) 12 to 18
devitalised sourdough directly into the flour months, from date of production,
before mixing. depending on the reference.
PACKAGING INGREDIENTS
10 and 20 kg Kraft paper bags with Inactive sourdough.
internal blue polyethylene pouches.
3 Améliore le goût, la conservation, la présentation 3 Améliore le goût, la conservation, la présentation 3 Améliore le goût, la conservation, la présentation 3 Améliore le goût, la conservation, la présentation 3 Améliore le goût, la conservation, la présentation
3 Améliore le goût, la conservation, la présentation 3 Améliore le goût, la conservation, la présentation
finale des pains et la texture de la mie finale des pains et la texture de la mie 3 Améliore le goût, la conservation, la présentation finale des pains et la texture de la mie finale des pains et la texture de la mie finale des pains et la texture de la mie
finale des pains et la texture de la mie finale des pains et la texture de la mie
finale des pains et la texture de la mie
3 Facilite le façonnage des pâtons 3 Facilite le façonnage des pâtons 3 Facilite le façonnage des pâtons 3 Facilite le façonnage des pâtons 3 Facilite le façonnage des pâtons 3 Facilite le façonnage des pâtons 3 Facilite le façonnage des pâtons
3 Facilite le façonnage des pâtons
3 Improved bread taste, freshness, bread appearence AT-BIO-902 3 Improved bread taste, freshness, bread appearence 3 Improved bread taste, freshness, bread appearence 3 Improved bread taste, freshness, bread appearence 3 Improved bread taste, freshness, bread appearence 3 Improved bread taste, freshness, bread appearence 3 Improved bread taste, freshness, bread appearence
3 Improved bread taste, freshness, bread appearence
and crumb texture EU Agriculture and crumb texture and crumb texture and crumb texture and crumb texture and crumb texture and crumb texture
and crumb texture
Certified by SGS Austria Bio
3 Easier to mould Kontrollstelle AT-BIO-902 3 Easier to mould 3 Easier to mould 3 Easier to mould 3 Easier to mould 3 Easier to mould 3 Easier to mould 3 Easier to mould
ÉPEAUTRE / SPELT FROMENT / WHEAT FROMENT / WHEAT
BLÉ DUR / DURUM WHEAT ÉPEAUTRE / SPELT FROMENT / WHEAT FROMENT & SEIGLE / WHEAT & RYE SEIGLE / RYE
BD100 LEVAIN DE BLÉ DUR DÉVITALISÉ EC40 LEVAIN D’ÉPEAUTRE BIO DÉVITALISÉ
DEVITALIZED ORGANIC SPELT SOURDOUGH E120 LEVAIN D’ÉPEAUTRE DÉVITALISÉ F60 LEVAIN DE BLÉ DÉVITALISÉ
DEVITALIZED WHEAT SOURDOUGH F100 LEVAIN DE BLÉ DÉVITALISÉ
DEVITALIZED WHEAT SOURDOUGH F200 LEVAIN DE BLÉ DÉVITALISÉ
FS60 LEVAIN DE BLÉ ET SEIGLE DÉVITALISÉS
S400 LEVAIN DE SEIGLE DÉVITALISÉ
DEVITALIZED DURUM WHEAT SOURDOUGH DEVITALIZED SPELT SOURDOUGH DEVITALIZED WHEAT SOURDOUGH DEVITALIZED WHEAT AND RYE SOURDOUGH DEVITALIZED RYE SOURDOUGH
FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H318
- Levain de blé dévitalisé F60 permet de personnaliser - Devitalized wheat sourdough F60 allows you to P302+P352
FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H318 vos productions. Sa dose d’utilisation varie de 1% personalize your production, adjust the level of use P305+P351+P338 FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H318
- Levain d’épeautre bio dévitalisé EC40 permet de - Devitalized organic spelt sourdough EC40 allows P302+P352 à 4% du poids de farine en fonction de l’intensité from between 1% to 4% on flour weight according - Levain de blé dévitalisé F100 permet de - Devitalized Wheat sourdough F100 allows you to P302+P352
FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H318 personnaliser vos productions. Sa dose d’utilisation you to personalize your production, adjust the level P305+P351+P338 FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H318 aromatique souhaitée (de 100 à 400g pour 10kg de to the aroma intensity required (from 100 to 400g Don
ANGER. personnaliser vos productions. Sa dose d’utilisation personalize your production, adjust the level of use P305+P351+P338 FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H315/H318 FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H318 FR CONSEILS D’UTILISATION EN DIRECTION FOR USE H315/H318
- Levain de blé dur dévitalisé BD100 permet de - Devitalized durum wheat sourdough BD100 allows P280 varie de 1 % à 4 % du poids de farine en fonction of use from between 1 % to 4 % on flour weight - Levain d’épeautre dévitalisé E120 permet de - Devitalized Spelt sourdough E120 allows you to P302+P352 farine). for 10kg of flour). C tient : Acide lactique. varie de 0,5% à 3% du poids de farine en fonction de from between 0.5% to 3% on flour weight according - Levain de blé dévitalisé F200 permet de - Devitalized wheat sourdough F200 allows you to P302+P352 - Levain de blé et seigle dévitalisés FS60 permet de - Devitalized Wheat and Rye sourdough FS60 allows P302+P352 - Levain de seigle dévitalisé S400 permet de - Devitalized Rye Sourdough S400 allows you to P302+P352
personnaliser vos productions. Sa dose d’utilisation you to personalize your production, adjust the level P305+P351+P338 de l’intensité aromatique souhaitée (de 100 à 400 g according to the aroma intensity required (from 100 DANGER. personnaliser vos productions. Sa dose d’utilisation personalize your production, adjust the level of use P305+P351+P338 - Incorporer directement à la farine avant le - Add directly to the mixer. Provoque des lésions oculaires l’intensité aromatique souhaitée (de 50 à 300g pour to the aroma intensity required (from 50 to 300g for DANGER. personnaliser vos productions. Sa dose d’utilisation personalize your production, adjust the level of use P305+P351+P338 personnaliser vos productions. Sa dose d’utilisation you to personalize your production, adjust the level P305+P351+P338 personnaliser vos productions. Sa dose d’utilisation personalize your production, adjust the level of use P305+P351+P338
pétrissage. graves.
varie de 2% à 4% du poids de farine en fonction de of use from between 2% to 4% on flour weight pour 10 kg de farine). to 400 g for 10 kg of flour). Contient : Acide lactique. varie de 1% à 3% du poids de farine en fonction de from between 1% to 3% on flour weight according INGREDIENTS EN CAS DE CONTACT AVEC LA PEAU :
10kg de farine). 10kg of flour). Contient : Acide lactique. varie de 1% à 3% du poids de farine en fonction de from between 1% to 3% on flour weight according varie de 1% à 3% du poids de farine en fonction de of use from between 1% to 3% on flour weight varie de 1% à 3% du poids de farine en fonction de from between 1% to 3% on flour weight according
. l’intensité aromatique souhaitée (de 200 à 400g pour according to the aroma intensity required (from 200 DANGER. - Incorporer directement à la farine avant le pétrissage. - Add directly to the mixer. Provoque des lésions oculaires l’intensité aromatique souhaitée (de 100 à 300g pour to the aroma intensity required (from 100 to 300g for DANGER. INGREDIENTS Devitalized Wheat Sourdough. laver abondamment à l’eau et au savon. - Incorporer directement à la farine avant le - Add directly to the mixer. Provoque des lésions oculaires l’intensité aromatique souhaitée, (de 100 à 300g to the aroma intensity required (from 100 to 300g DANGER. l’intensité aromatique souhaitée, (de 100 à 300g pour according to the aroma intensity required (from 100 DANGER. l’intensité aromatique souhaitée, (de 100 à 300g pour to the aroma intensity required (from 100 to 300g for DANGER.
graves. Levain de blé dévitalisé. May contain traces of soy, egg and milk. EN CAS DE CONTACT AVEC LES YEUX : rincer avec pétrissage. graves.
10kg de farine). to 400g for 10kg of flour). Contient : Acide lactique. INGREDIENTS INGREDIENTS EN CAS DE CONTACT AVEC LA PEAU :
10kg de farine). 10kg of flour). Contient : Acide lactique. INGREDIENTS EN CAS DE CONTACT AVEC LA PEAU :
pour 10kg de farine). for 10kg of flour). Contient : Acide lactique. 10kg de farine). to 300g for 10kg of flour). Contient : Acide lactique. 10kg de farine). 10kg of flour). Contient : Acide lactique.
Peut contenir traces de soja, œuf et lait. During fermentation, the sourdough produce organic acids précaution à l’eau pendant plusieurs minutes. Een nlever les lentilles
- Incorporer directement à la farine avant le - Add directly to the mixer. Provoque des lésions oculaires Levain d’épeautre*dévitalisé. Devitalized Spelt* Sourdough. laver abondamment à l’eau et au savon. - Incorporer directement à la farine avant le - Add directly to the mixer. Provoque des lésions oculaires Lors de la fermentation, les levains produisent des acides such as acetic, lactic and propionic acids requiring the de contact si la victime en porte et si elles peuv INGREDIENT
t être facilement S Devitalized Wheat Sourdough. laver abondamment à l’eau et au savon. - Incorporer directement à la farine avant le - Add directly to the mixer. Provoque une irritation cutanée. - Incorporer directement à la farine avant le - Add directly to the mixer. Provoque des lésions oculaires - Incorporer directement à la farine avant le - Add directly to the mixer. Provoque une irritation cutanée.
pétrissage. graves. Porter des gants de protec- *Issu de farine complète d’épeautre bio. *Made from organic whole spelt. EN CAS DE CONTACT AVEC LES YEUX : rincer avec pétrissage. graves. organiques comme les acides acétiques, lactiques et pictograms below under the CLP regulation. enlevées. Continuer à rincer. Levain de blé dévitalisé. May contain traces of soy, egg and milk. EN CAS DE CONTACT AVEC LES YEUX : rincer avec pétrissage. Provoque des lésions oculaires pétrissage. graves. pétrissage. Provoque des lésions oculaires
vec précaution à
INGREDIENTS tion/ des vêtements de protection/ un Peut contenir traces de gluten, soja, oeuf, noix, sésame, May contain traces of gluten, soy, egg, nuts, sesame seeds, précaution à l’eau pendant plusieurs minutes. Enlever les lentilles
INGREDIENTS EN CAS DE CONTACT AVEC LA PEAU : propioniques nécessitant les pic.togrammes ci-contre au précaution à l’eau pendant plusieurs minutes. Enlever les lentilles
INGREDIENTS graves. INGREDIENTS EN CAS DE CONTACT AVEC LA PEAU : er les lentilles
INGREDIENTS graves.
STORAGE Don
ANGER. Peut contenir traces de soja, œuf et lait. During fermentation, the sourdough produce organic acids
INGREDIENT
tilles de contact S Devitalized Durum Wheat Sourdough. équipement de protection des yeux/ du sulfites et lait. sulphites and milk. de contact si la victime en porte et si elles peuvIN
entGREDIENT
être facilement S Devitalized Spelt Sourdough. laver abondamment à l’eau et au savon.
regard de la règlementation CLP
Store in a cool, dry place (25°C/77°F max.). C tains: Lactic acid. Lors de la fermentation, les levains produisent des acides such as acetic, lactic and propionic acids requiring the de contact si la victime en porte et si elles peuvIN
ent GREDIENT
être facilement S Devitalized Wheat Sourdough. EN CAS DE CONTACT AVEC LA PEAU : INGREDIENTS Devitalized Wheat Sourdough; Devitalized Rye laver abondamment à l’eau et au savon. GREDIENT
e facilement S Devitalized Rye Sourdough. EN CAS DE CONTACT AVEC LA PEAU :
Lors de la fermentation, les levains produisent des acides Levain d’épeautre dévitalisé. STOCK AGE pictograms below under the CLP regulation.
Levain
t être facilemen de ées
t enlev blé
. dur dévitalisé. May contain traces of soy, egg and milk. visage. EN CAS DE CONTACT AVEC LES YEUX : organiques comme les acides acétiques, lactiques et
During fermentation, the sourdough produce organic acids enlevées. Continuer à rincer. May contain traces of soy, egg and milk. EN CAS DE CONTACT AVEC LES YEUX : rincer avec Important: keep the bag closed after each use. Causes serious eye damage. or comme les acides acétiques, lactiques et enlevées. Continuer à rincer. Levain de blé dévitalisé. May contain traces of soy, egg and milk. laver abondamment à l’eau et au savon. Levain de blé dévitalisé; Levain de seigle dévitalisé. Sourdough. EN CAS DE CONTACT AVEC LES YEUX : rincer avec ain de seigle dévitalisé. May contain traces of soy, egg and milk. laver abondamment à l’eau et au savon.
Continuer à rincer. such as acetic, lactic and propionic acids requiring the Peut contenir traces de soja, œuf et lait. Conserver dans un endroit sec et frais (25°C max.). IF ON SKIN: Wash with plenty of soap and w . prganiques opioniques nécessitant les pic.togrammes ci-contre au
Peut contenir traces de soja, œuf et lait. During fermentation, the sourdough produce organic acids rincer avec précaution à l’eau pendant plusieurs minutes. Enlever propioniques nécessitant les pictogrammes ci-contre au pictograms below under the CLP regulation. DANGER. During fermentation, the sourdough produce organic acids précaution à l’eau pendant plusieurs minutes. Enlever les lentilles Best before end / batch n° : see on the package STORAGE DANGER. Peut contenir traces de soja, œuf et lait. During fermentation, the sourdough produce organic acids EN CAS DE CONTACT AVEC LES YEUX : rincer avec précaution à Peut contenir traces de soja, œuf et lait. May contain traces of soy, egg and milk. précaution à l’eau pendant plusieurs minutes. Enlever les lentilles Peut contenir traces de soja, œuf et lait. During fermentation, the sourdough produce organic acids EN CAS DE CONTACT AVEC LES YEUX : rincer avec précaution à
Important : bien refermer la poche interne après utilisation. IF IN EYES: Rinse cautiously with water fater
or severalregar
minutdes.de la règlementation CLP
Lors de la fermentation, les levains produisent des acides such as acetic, lactic and propionic acids requiring the les lentilles de contact si la victime en porte et si elles peuvent être regard de la règlementation CLP. Contains: Lactic acid. Lors de la fermentation, les levains produisent des acides such as acetic, lactic and propionic acids requiring the de contact si la victime en porte et si elles peuvent être facilement Remove contact lenses, if present and easy to do. Continue rinsing. Store in a cool, dry place (25°C/77°F max.). Contains: Lactic acid. Lors de la fermentation, les levains produisent des acides such as acetic, lactic and propionic acids requiring the l’eau pendant plusieurs minutes. Enlever les lentilles de contact Lors de la fermentation, les levains produisent des acides During fermentation, the sourdough produce organic acids de contact si la victime en porte et si elles peuvent être facilement Lors de la fermentation, les levains produisent des acides such as acetic, lactic and propionic acids requiring the l’eau pendant plusieurs minutes. Enlever les lentilles de contact
organiques comme les acides acétiques, lactiques et pictograms below under the CLP regulation. facilement enlevées. Continuer à rincer. STORAGE Causes serious eye damage. organiques comme les acides acétiques, lactiques et pictograms below under the CLP regulation. enlevées. Continuer à rincer. A consommer de préférence avant fin / n° lot : voir STOCK AGE Important: keep the bag closed after each use. Causes serious eye damage. or comme les acides acétiques, lactiques et pictograms below under the CLP regulation. si la victime en porte et si elles peuvent être facilement enlevées. organiques comme les acides acétiques, lactiques et such as acetic, lactic and propionic acids requiring the enlevées. Continuer à rincer. or comme les acides acétiques, lactiques et pictograms below under the CLP regulation. si la victime en porte et si elles peuvent être facilement enlevées.
STOCKAGE sur l’emballage
propioniques nécessitant les pictogrammes ci-contre au Store in a cool, dry place (25°C/77°F max.). IF ON SKIN: Wash with plenty of soap and water. propioniques nécessitant les pictogrammes ci-contre au Conserver dans un endroit sec et frais (25°C max.). IF ON SKIN: Wash with plenty of soap and water. prganiques
opioniques nécessitant les pic.togrammes ci-contre au Continuer à rincer. propioniques nécessitant les pictogrammes ci-contre au pictograms below under the CLP regulation. opioniques nécessitant les pic.togrammes ci-contre au
prganiques Continuer à rincer.
regard de la règlementation CLP.
STORAGE DANGER. Conserver dans un endroit sec et frais (25°C max.). IF IN EYES: Rinse cautiously with water for severregard
al minutde
es. la règlementation CLP.
STORAGE DANGER. Best before end / batch n° : see on the package IF IN EYES: Rinse cautiously with water for severregar
al minut es. la règlementation CLP
d de
STORAGE regard de la règlementation CLP. DANGER. es. la règlementation CLP
d de
STORAGE
Contains: Lactic acid. Important: keep the bag closed after each use. Contains: Lactic acid. Important : bien refermer la poche interne après utilisation. DANGER. STORAGE Contains: Lactic acid. DANGER.
Store in a cool, dry place (25°C/77°F max.). Important : bien refermer la poche interne après utilisation. Store in a cool, dry place (25°C/77°F max.). Fabriqué en UE - Made in EU Store in a cool, dry place (25°C/77°F max.). Store in a cool, dry place (25°C/77°F max.).
10 kg
Remove contact lenses, if present and easy to do ST. COCK
ontinueAGE
rinsing. Remove contact lenses, if present and easy to do. Continue rinsing. ontinue rinsing.
STOCKesA
. GE Important: keep the bag closed after each use. Causes serious eye damage. Wear protective gloves/protective A consommer de préférence avant fin / n° lot : voir
Best before end / batch n° : see on the package
Important: keep the bag closed after each use. Causes serious eye damage. LESAFFRE INGREDIENTS SERVICES A consommer de préférence avant fin / n° lot : voir STOCKAGE Important: keep the bag closed after each use. Contains: Lactic acid. STOCKAGE Store in a cool, dry place (25°C/77°F max.). Causes serious eye damage. OCK AGE Important: keep the bag closed after each use. Contains: Lactic acid.
onser
ontinuever da.ns un endroit sec et frais (25°C max.).
rinsing clothing/eye protection/face protection. Conserver dans un endroit sec et frais (25°C max.). IF ON SKIN: Wash with plenty of soap and water.
67, Rue de la Gare - 50510 Cérences - France sur l’emballage Conserver dans un endroit sec et frais (25°C max.). Causes skin irritation. Causes serious eye damage. Conserver dans un endroit sec et frais (25°C max.). IF ON SKIN: Wash with plenty of soap and water. Conserver dans un endroit sec et frais (25°C max.). Causes skin irritation. Causes serious eye damage.
Best before end / batch n° : see on the package sur l’emballage Best before end / batch n° : see on the package Tel. +33 (0)2 33 91 40 00
Best before end / batch n° : see on the package Important: keep the bag closed after each use. Best before end / batch n° : see on the package
IF IN EYES: Rinse cautiously with water for several minutes. Remove Important : bien refermer la poche interne après utilisation. IF IN EYES: Rinse cautiously with water for several minutes. Poids net IF ON SKIN: Wash with plenty of soap and water. IF IN EYES: Rinse cautiously with water for several minutes. IF ON SKIN: Wash with plenty of soap and water.
Important : bien refermer la poche interne après utilisation. Fabriqué en UE - Made in EU
Distribué en France par LESAFFRE FRANCE
Net weight Fabriqué en UE - Made in EU Important : bien refermer la poche interne après utilisation. Important : bien refermer la poche interne après utilisation. Best before end / batch n° : see on the package Important : bien refermer la poche interne après utilisation.
10 kg 10 kg
contact lenses, if presen o do. Continue rinsing. A consommer de préférence avant fin / n° lot : voir Remove contact lenses, if present and easy to do. Continue rinsing. 103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France IF IN EYES: Rinse cautiously with water for sever es. Remove contact lenses, if present and easy to do. Continue rinsing. IF IN EYES: Rinse cautiously with water for sever es.
A consommer de préférence avant fin / n° lot : voir LESAFFRE INGREDIENTS SERVICES Tel. +33 (0)1 49 77 19 01 LESAFFRE INGREDIENTS SERVICES A consommer de préférence avant fin / n° lot : voir Remove contact lenses, if present and easy to do ontinue rinsing.
A consommer de préférence avant fin / n° lot : voir A consommer de préférence avant fin / n° lot : voir Remove contact lenses, if present and easy to do ontinue rinsing.
sur l’emballage 67, Rue de la Gare - 50510 Cérences - France sur l’emballage 67, Rue de la Gare - 50510 Cérences - France sur l’emballage sur l’emballage sur l’emballage
Tel. +33 (0)2 33 91 40 00 Tel. +33 (0)2 33 91 40 00
Distribué en France par LESAFFRE FRANCE Poids net Distribué en France par LESAFFRE FRANCE Poids net
Fabriqué en UE - Made in EU Net weight Fabriqué en UE - Made in EU Net weight Fabriqué en UE - Made in EU Fabriqué en UE - Made in EU Fabriqué en UE - Made in EU
10 kg 10 kg 10 kg 10 kg 10 kg
103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France 103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France
LESAFFRE INGREDIENTS SERVICES Tel. +33 (0)1 49 77 19 01 LESAFFRE INGREDIENTS SERVICES Tel. +33 (0)1 49 77 19 01 LESAFFRE INGREDIENTS SERVICES LESAFFRE INGREDIENTS SERVICES LESAFFRE INGREDIENTS SERVICES
67, Rue de la Gare - 50510 Cérences - France 67, Rue de la Gare - 50510 Cérences - France 67, Rue de la Gare - 50510 Cérences - France 67, Rue de la Gare - 50510 Cérences - France 67, Rue de la Gare - 50510 Cérences - France
Tel. +33 (0)2 33 91 40 00 Tel. +33 (0)2 33 91 40 00 Tel. +33 (0)2 33 91 40 00 Tel. +33 (0)2 33 91 40 00 Tel. +33 (0)2 33 91 40 00
Distribué en France par LESAFFRE FRANCE Poids net Distribué en France par LESAFFRE FRANCE Poids net Distribué en France par LESAFFRE FRANCE Poids net Distribué en France par LESAFFRE FRANCE Poids net Distribué en France par LESAFFRE FRANCE Poids net
103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France Net weight 103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France Net weight 103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France Net weight 103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France Net weight 103 Rue Jean Jaurès - 94704 Maisons Alfort Cedex - France Net weight
Tel. +33 (0)1 49 77 19 01 Tel. +33 (0)1 49 77 19 01 Tel. +33 (0)1 49 77 19 01 Tel. +33 (0)1 49 77 19 01 Tel. +33 (0)1 49 77 19 01
t and easy t al minut al minut
.C .C
DURUM WHEAT SPELT WHEAT WHEAT&RYE RYE
BD100 EC40 E120 F60 F100 F200 FS60 S400
WHEAT WHEAT / RYE
F60 F100 F200 FS60 or
Whea Whea Whea
Wh ess t Flo ess t Flo ess t Flo
y ea ur n u ur n u ur n u
uit tF So r So r So r
Fr lo
ur
Fer
Fer
Fer
ted
ted
m
m
m
Malty/Toas
Malty/Toas
ented
ented
ented
Cereal
F60 F100 F200 FS60
3% 2% 1.5% 3%
Sourdo
ented
ry
m
h
h
ugh
tte
Ma
Fer
ug
ug
Bu
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Ce
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Fru
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al
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Milky/Buttery FFruity
Frruuiti S ou rdough
urd rruuiit
FFFruity
“WHITE BREAD“ “COUNTRY BREAD” “CIABATTA” “TASTY BREAD”
SENSORY PROFILE WITH 3% OF F60 SENSORY PROFILE WITH 2% OF F100 SENSORY PROFILE WITH 1.5% OF F200 SENSORY PROFILE WITH 3% OF FS60
DURUM WHEAT SPELT RYE
BD100 EC40 E120 S400
FR-BIO-01
ted Whea Whea
ss Agriculture UE
ste
d Wh o as t Flo ess t
ne
Ma a ea y/T u ur n Flo
r lty /To tF alt r u
Certified by
ou lo So r
ECOCERT FR-BIO-01
lty M
S
a
ur
M
Fer
Fer
ted
m
m
ented
Cereal
Malty/Toas
ented
BD100 EC40 E120 S400
2.5% 2% 3.5% 4%
Flour
Sourdo
ented
Cere
eat
ry
m
al
ugh
tte
Fer
Wh
Bu
e
Fru
ty
Ry
y/
Fru
i ty
lk
i
M
i
Fruity
Frruuiitt Milky/Buttery Sourdough
rddoough
Souuurrd
“MEULE” “PITA BREAD” “WHOLEGRAIN BREAD” “RYE BREAD”
SENSORY PROFILE WITH 2.5% OF BD100 SENSORY PROFILE WITH 2% OF EC40 SENSORY PROFILE WITH 3.5% OF E120 SENSORY PROFILE WITH 4% OF S400SOURDOUGH BASED SOLUTIONS Livendo offers sourdough-based solutions with malt, organic acids, spices, etc. These preparations help to extend and vary the diversity of aromatic notes in bakery goods. Once they are incorporated into the mix, they lend a unique colour and taste to the end product. MORE PRACTICAL Incorporated directly into the flour and easy to adjust according to the desired aromatic intensity. They also improve dough condition facilitating the processing of dough pieces. BETTER ADAPTED Our solutions are suited to all baking processes: straight, bulk fermentation, slow proofing, retarded fermentation, etc.
SOURDOUGH BASED SOLUTIONS:
PRACTICAL INFORMATION
PRODUCT NAME AROMATIC NOTES
LEVEL OF USE
Wheat 1% to 4% on total flour weight (1 to 4 kg
sourdough AF200 L Wheat - Dairy/buttery for every 100 kg flour), depending on
Liquid solution the product reference and the desired
aromatic intensity.
Rye and Malted Acetic - Dairy
wheat flour AS75 L Buttery - Sourdough
INSTRUCTIONS FOR USE Incorporate
Liquid solution the sourdough- based preparation
directly into the flour before mixing.
Rye and Malted Acetic - Spicy PACKAGING
Rye flour AS200 L Cumin - Acid 10 and 20 kg Kraft paper bags,
Liquid solution 5 kg, 11 kg cans, 10 kg bucket,
15kg bag in the box.
Rye and Malt Roasted malt
extracts ASM210 L Rye - Acid
STORAGE
Liquid solution All properties are preserved intact if
kept in a cool, dry place (maximum
temperature of +25°C).
Rye and Malted Fruity - Rye
Rye flour AS300 P Roasted malt - Spices D.M.D.
Paste solution (date of minimum durability) 12 to 18
months from production date
Malted Barley flour depending on the product reference.
Coffee - Grilled -
and Wheat flour AOM470 Spices INGREDIENTS Fermented flours
Powder solution
(depending on the reference).
A WIDE RANGE OF
SOURDOUGH-BASED
SOLUTIONS
WHEAT MALTY TO ENSURE THE BEST
AF200L
Wh
AOM470
Whe
SOURDOUGH RESULTS
ss ea e et at F
r ne tF lou
ou lo Sw
r
S
ur
AF200 L
Sourdough-based solutions
Toasted
Coffee
AOM470
help bakers to personalise their
2%
Malty/T
ented
3%
oas
m
products by creating a unique
Fer
ted
Milky/Buttery
Sp
ice
s Ma
lty visual aromatic signature.
“WHITE BREAD” “RUSTIC BREAD”
SENSORY PROFILE WITH 2% OF AF200L SENSORY PROFILE WITH 3% OF AOM470
RYE
ASM210L AS300P AS75L AS200L
ss Whea ss Whea Whea
r ne t Flo r ne t Flo ess t Wh
u u u u ur n Flo ss ea
So r So r So ur
r ne tF
ou lo
S
ur
Fer
ted
ted
Rye
Rye
m
Malty/Toas
Malty/Toas
ented
Cereal
ASM210 L AS300 P AS75 L AS200 L
5% 3% 3% 3%
Spice: c
o u gh
urd
ry
h
h
um
ug
ug
tte
So
o
o
in
Bu
Sp
Ac
rd
rd
es
Ac
ic
ou
ou
y/
ic
et
S S ic i
et
lk
M
Fruity Fruity Sourdough Acetic
“COUNTRY BREAD” “RYE BREAD” “PUGLIESE” “WHITE BREAD”
SENSORY PROFILE WITH 5% OF ASM210L SENSORY PROFILE WITH 3% OF AS300P SENSORY PROFILE WITH 3% OF AS75L SENSORY PROFILE WITH 3% OF AS200LMIXES, PREMIXES
& BLENDS
The Inventis range of mixes and blends has been specially
designed to create speciality bakery products. They have
been formulated either as complete mixes or as premixes
requiring only the addition of Flour, Yeast and Water. The
range includes speciality products from around the globe.MIXES, PREMIXES & BLENDS
These products contain carefully selected ingredients along with the key functional
systems designed to enhance performance for the baker to give consistent high
quality finished products every time. The mixes are designed to be used alone or
with additional inclusions enabling the baker to give their product a unique twist.
HEARTY MULTISEED MIX BRIOCHE MIX
50/50 PREMIX CONTAINING SALT 50/50 PREMIX
- A variety of seeds: Linseed, Sunflower, Pumpkin, Millet, Oats - Enriched clean label recipe using latest Lesaffre technology
- Clean Label - latest Lesaffre Technology - Suitable for bread/rolls/buns with or without inclusions
- A blend of rye and wheat sourdough - Extra shelf life and soft eating
- Suitable for Bread and Rolls - Buttery flavour
BOULANGERIE MIX RUSSIAN RYE MIX
50/50 PREMIX 50/50 PREMIX
- Enables the baker to produce a full range of French - Produces authentic style Russian rye breads
style breads from one mix - Includes rye sourdough and rye flour
- Clean label - latest Lesaffre technology - Clean label - latest Lesaffre technology
- Includes wheat sourdough - Different ratios of flour can produce darker and
lighter rye breads
DOUGHNUT MIX
50/50 PREMIX SOFT ROLL 5 / SOFT ROLL 7
- Produces both ball and ring yeast raised doughnuts 5% / 7% CONCENTRATE ADDITION TO FLOUR
- Premium, bold, soft eating doughnut mix - Simple to use powder mix
- Easy and simple recipe - Excellent softness
- Extended shelf life
COOKIE MIX (PLAIN/CHOCOLATE)
COMPLETE MIX INVENTIS SENSATIONS
- American style cookies EASY TO USE TOPPINGS
- Simple and easy recipe - Enhances the flavour of any breads
- Just add water and inclusions - Semolina-based products with yeast extracts
BAKING POWDERS WE CAN OFFER A RANGE OF STANDARD BAKING
Baking Powders or raising agents are finely balanced systems POWDERS SUITABLE FOR:
containing baking acids designed specifically for certain products - GENERAL PURPOSE
to produce volume. Additionally, choosing the correct baking - GLUTEN FREE
powder ensures the correct batter viscosity, cake softness, crumb - LOW SODIUM/SODUIM FREE
structure, flavour and pH. The choice of baking powder depends - PHOSPHATE- FREE SYSTEMS
on the type of finished quality, flavour and process being used by AS WELL AS PROVIDING BESPOKE SOLUTIONS
the baker. TAILORED TO THE SPECIFIC CUSTOMERS NEEDS.FUNCTIONAL
SOLUTIONS
Lesaffre UK & Ireland; your best partner to take you to the top!
We are committed to supplying the most effective
ingredient solutions to suit your needs.
Our range of improvers and dough conditioners is
formulated using highly functional quality ingredi-
ents and is designed for a wide range of applications.
If your specific requirements are not here then we
will be happy to disscuss the creation and formula-
tion of a product that is designed to meet your own
needs. Please contact us for more details about this
service.PRODUCT FUNCTIONALITIES
Tolerance Machinability
and and Frozen Anti Anti
Softness
Volume Extensibility Process blister Shelling
Fermex Point 5W *** ** ** *** - -
Safpro 300 ** ** - ** - -
Safpro 000 ** ** - * - -
Tolerance & Volume
Safpro 000K ** ** - * - -
Safpro Organic *** ** - ** - -
Ibis Active *** ** * *** - -
Ibis Optimum *** ** ** *** - -
Ibis Plus ** ** - ** - -
All Purpose Clean Label *** ** ** *** - -
Clean Label *** ** ** - - -
Safpro PR - *** - *** - -
& Extensibility
Machinability
Ibis Relax - ** - ** - -
Safpro DR 10 - ** - ** - -
RS 190 Star - *** - *** - -
Clean Label Pizza * ** - - - -
Ibis Soft - - *** *** - -
Softness
Safpro ASMG - - *** - -
Safpro SD3 *** ** *** ** - -
Safpro MW25 *** ** *** *** - -
Safpro Minute Bread ** ** * *** - *** Process
Frozen
Safpro FPI - *** - *** - -
Safpro PPF *** *** * *** - -
Safpro ND4 *** ** - *** - -
Functionalities
Specific
Ibis FFE ** *** * - - -
Safpro AB - - - - *** -
Safpro RB To accentuate baking performance, rapid browning during bake off process.TOLERANCE AND VOLUME Lesaffre has thorough control over all its active ingredients including enzymes, emulsifiers and oxidants. They must be of the highest quality and ideal dosage strength to avoid any negative impact on the dough. They must also be perfectly suited to the flour and baking process, whilst offering maximum performance.
TOLERANCE AND VOLUME
On first sight of a loaf of bread, consumers assess the shape, colour and volume…
And they instinctively associate a nice-looking loaf with a top-quality tasty product.
The right choice of formulation is essential for optimising the fermentation process
and helping the dough to withstand the various mechanical stresses and create an
appealing final product.
FERMEX POINT 5 W SAFPRO 300
IMPROVER FOR CRUSTY PRODUCTS IMPROVER FOR BREAD AND VIENNOISERIE
- Great for baguettes and artisan style breads - Suitable for short bulk fermentation processes
- Exceptional dough stability, tolerance and volume - Suitable for no-time doughs
- Ideal for fresh, frozen or part-baked artisan products - Emulsifier-free
- Excellent dough tollerance
SAFPRO 000
IMPROVER FOR TRADITIONAL PROCESSES SAFPRO 000K
- For both short and long bulk fermentation processes KOSHER VERSION OF SAFPRO 000
- Emulsifier free - Suitable for both short and long bulk fermentation
- Ascorbic Acid free - Emulsifier free
- Ascorbic Acid free
SAFPRO ORGANIC
ORGANIC BREAD IMPROVER IBIS ACTIVE
- Excellent tolerance and volume GENERAL PURPOSE IMPROVER
- Emulsifier free - Exceptional tolerance and volume
- Organic certification (ECO CERT) - Suitable for bread and rolls
- Wide application in bread and viennoiserie - Suitable for crusty products
- Suitable for oven bottom and tin breads
IBIS OPTIMUM
GENERAL PURPOSE WITH CRUMB SOFTENER IBIS PLUS
- Excellent tolerance and volume IMPROVER FOR BREAD AND VIENNOISERIE
- Improved crumb softness over shelf life - Improved tolerance and volume
- Suitable for all fermented products - Low cost in use
- Enhances dough conditioning for improved processing - Suitable for bread, rolls and viennoiserie
ALL PURPOSE CLEAN LABEL CLEAN LABEL
GENERAL PURPOSE IMPROVER GENERAL PURPOSE IMPROVER
- Usage rate 0.75% - Usage rate 0.5 - 2%
- For all breads including rolls and wholemeal - Suitable for all bread and rolls
- Suitable for high speed and vacuum mixers - Suitable for spiral mixers
- Strong performance in tolerance and volumeMACHINABILITY AND EXTENSIBILITY Lesaffre has developed several solutions to resolve machinability, extensibility and shaping problems. These include the use of deactivated yeast or L-cysteine; reducing agents that help modify the structure of the gluten network to improve extensibility. Other solutions coupled with enzymes are also available, particularly for the production of buns and sandwich loaves.
MACHINABILITY AND EXTENSIBILITY
An even, attractive, well-formed loaf of bread is not only a guarantee of quality in
the consumer’s eyes, but also of the expertise of all bakers. Lesaffre has developed a
wide range of formulations to optimise the viscoelastic properties of dough and aid
the shaping process.
- Excellent machinability
SAFPRO PR
- Superior sheeting performance
PASTRY RELAXER
- Reduced shrinkage
- Based on enzyme technology
- Improved extensibility
IBIS RELAX
- Reduced shrinkage
DOUGH AND PASTRY RELAXER
- Suitable for dough and laminated pastry
- Based on L-cysteine
- Improved extensibility
SAFPRO DR 10
- Reduced shrinkage
DOUGH RELAXER
- Suitable for dough and laminated pastry
- Based on deactivated yeast
- Exceptional enhancement of dough extensibility
BAKER’S BONUS
- Suitable for all fermented dough
RS 190 & RS 190 STAR YEAST
- Suitable for all types of pastry
DEACTIVATED YEAST
- Labelling declaration is ‘Yeast’
- Artisan pizza improver suitable for all grades of flour
CLEAN LABEL PIZZA
- Suitable for overnight retardation (long proof products)
PIZZA IMPROVER
- improver which contains relaxation systems to improve
handling and sheetingBAKER’S BONUS
RS 190 & RS 190 Star
• Deactivated yeast with reducing power
• Specially designed for industrial process
• Guarantees a better spring in the oven and
faster development of dough during mixing
• Relaxes the dough, making it easier to shape
• Eliminates shrinkage and tearing
• Improves the overall appearance of the finished product
• The solution to problems caused when flour is too strongS T
A
YE
BAKER’S BONUS RELAX DEACTIVATED YEAST
Using Baker’s bonus for bread making:
Baker’s Bonus can be used directly in bread-mak- • develops the gluten faster during
ing flour, and is ideal for the production of mixes and mixing time, giving a smoother dough,
premixes. It can also be used as part of a formula- • regulates the strength of the dough,
tion for improvers. Furthermore it is perfectly suited to • eliminates tearing and shrinkage when moulding or
high-speed industrial bread and biscuit making lines. sheeting the dough by making the dough more
It is recommended for all types of processes in which there extensible,
is a risk of excess dough elasticity. This product is widely • greatly enhances the final appearance of traditional
used for bakery products as varied as French sticks, pizzas, breads, buns, morning goods, pastry bases, biscuits,
grissin, wheat tortillas, pita, brioche, doughnuts and Vien- etc...
nese pastries including croissants, flaky pastry and biscuit-
making. APPLICATIONS
Baker’s Bonus can be:
CHARACTERISTICS - incorporated into flour by the miller,
Baker’s bonus is a “clean label” substitute for L-Cystéine - used in the production of mixes and concentrates,
with : - added to the formulation of bread improvers,
- consistent quality, - directly used in the industrial production of bread,
- bacteriological guarantee, pizzas and biscuits.
- neutral smell and taste in the final product.SOFTNESS In order to avoid drying out and delay starch retrogradation, several active principles, including enzymes, emulsifiers, hydrocolloids and humectants, can be used individually, but combining them is usually the best solution.
SOFTNESS
Softness is a factor that is often associated with product freshness and a moist and
tender eating quality, which is of great importance to consumers.
Lesaffre has developed a range of functional ingredients to enhance the shelf life
properties of baked products, ensuring that they remain deliciously soft right down
to the last crumb.
- Improved softness over shelf life
IBIS SOFT - Improved eating quality
CRUMB SOFTENER
- Emulsifier free
- Enzyme based formulation
- Emulsifier based formulation
SAFPRO ASMG - Enhances crumb softness over shelf life
CRUMB SOFTENER
- Improves product eat quality
- Suitable for all fermented products
- Excellent dough tolerance and stability
SAFPRO SD3 - Suitable for doughs with or without inclusions
IMPROVER FOR HIGHLY
- Emulsifier combination for enhanced softness
ENRICHED DOUGHS
- Superlative performance in brioche and other sweet breads
SAFPRO MW25 - Improves product eating quality after microwave reheating
IMPROVER FOR MICROWAVE PRODUCTS - Suitable for bread and pastry products
- Enhances final product softnessFROZEN PROCESS Frozen and retarded doughs are a great way of developing extended product ranges, managing time and labour and ensuring that freshly baked products are available when required. The functionality of ingredients and control of processing are important considerations when developing these products to ensure the best finished result. Lesaffre UK & Ireland has a wide range of specialist ingredients to optimise products and operations. All chilled and frozen doughs benefit from: • A specific yeast designed to cope with the extreme conditions • Highly functional improvers giving dough stability and tolerance • Anti-blistering formulations to prevent unsightly crust blemishes.
FROZEN PROCESSES
Lesaffre technical staff can provide advice on the optimum formulation and process-
ing required for different permutations of frozen and retarded products, including:
Un-proofed frozen: Prove and bake after thawing
Partially-proofed frozen: Ready to bake
Part-baked frozen: Thaw and bake; or ready to bake
Un-proofed retarded bulk dough: Divide, mould, proof and bake
Un-proofed retarded moulded dough: Prove and bake
Proofed retarded moulded dough: Ready to bake
SAFPRO MINUTE BREAD - Improved tolerance and volume
IMPROVER FOR - Reduced crust shelling on the final product
ARTISAN STYLE PRODUCTS - Emulsifier free
SAFPRO FPI - Reduces shrinkage in frozen pastry
RELAXER FOR FROZEN PASTRY - Prevents cracking
SAFPRO PPF - Exceptional tolerance and stability during blast freezing
IMPROVER FOR PRE-PROOF - Suitable for artisan breads and Viennoiserie
FROZEN DOUGH - Enhanced product stability during bake-offSPECIFIC FUNCTIONALITIES Lesaffre’s research into delayed breadmaking techniques enabled us to understand the biochemaical reactions responsible for the formation of unsightly blisters on retarded dough. Lesaffre was first to develop an anti-blistering formulation to offer a solution that can be seen at every stage of the breadmaking process: extensibility, volume, freshness, preservation, etc… Continuing research by the Lesaffre R&D department allows us to offer a range of solutions in response to other bakery needs, including vitamin enhancement, flatbread processing, crust colouration, etc. Please contact us for more details.
SPECIFIC FUNCTIONALITIES
The flaking crust phenomenon is typical of loaves that have been deep-frozen. It
occures when water crystallises at the interface between the crust and crumb of a
baked product so that the crust flakes off when the product if refreshed in the oven.
Lesaffre was the first to understand this phenomenon and developed a patented
solution, offered in the form of a bread improver. Specific functional ingredients are
used to better control the development of ice crystals during the freezing process.
Lesaffre has also formulated highly functional solutions to optimise the efficiency of
preservatives whilst reducing their negative organoleptic impact.
SAFRPO ND4 - Enhanced dough tolerance and volume
FLATBREAD IMPROVER - Suitable for flatbreads and pizza
- No need for docking
IBIS FFE - Reduces shrinkage in frozen pastry
RELAXER FOR FROZEN PASTRY - Prevents cracking
- Designed to use with AF1 Yeast
SAFPRO AB - Prevents formation of fermentation blisters
IMPROVER FOR FROZEN AND - Improved crust appearance
RETARDED DOUGHS - Can also be used for pastry
SAFPRO RB - Increases rate of crust colour development in the oven
IMPROVER FOR RAPID CRUST - Emulsifier free
COLOUR DEVELOPMENT - Ascorbic acid freeWORKING
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