2. Steven Anderson
โข Forensic science
โข Gumnut Patisserie
โข BRI โ now AEGIC
โข Bakels
โข Textbook Boulangerie Patisserie
โข Lallemand / Best Bake
3. Today
โข Who are Lallemand
โข Trends and Influences- 2 key factors
โข Based on these factors, what are bakeries
asking us to work on;
1. Gluten reduction
2. Emulsifier replacement
3. Bio Preservatives
4. Shelf life in cakes and muffins
5. Waste reduction in pastry
6. Taste and Flavour โ sourdough
How does a bakery
differentiate and stay
relevant while
ensuring quality and
sustainability
8. What does it mean
Apply our experience & knowledge to develop solutions for specific technical
challenges at Industrials
โข Deep knowledge on Industrial Bread and Cake production
โข Wide experience across multiple regions
โข Global Team of professional Bakers
โข Unrivalled knowledge on enzyme application in Baking
9. Trends and Influences
โข Industry Penetration vs traditional bakeries ranges
from 15 to >80 %.
Key Trends
11. Gluten Reduction
With our newly developed performance block
Do-Tolerance in synergy with our Do-Conditioner
we are able to reduce the gluten in many
applications.
Result:
โข Cost reduction
โข Process optimisation
โข Flour quality optimisation
โข Formula optimisation
13. Gluten Reduction โ NL example
Maintaining or Improving;
โข Crumb softness
โข Crumb resilience and
cohesiveness
โข Volume
โข Shape
โข Eating quality
14. Emulsifier Replacement
Our customized performance blocks or
combinations of conditioner and
tolerance blocks offer a suitable
replacement for emulsifiers, based on
our understanding of flour quality,
formulation and process requirements.
Results:
โข Clean Label
โข Cost reduction
โข Process optimization
โข Formula optimization
15. Emulsifier Replacement โ UK example
Ingredients Bakers % Kgs Bakers % Kgs
Flour 100,0 150,000 100,0 150,000
Water 62,0 93,000 62,0 93,000
Yeast 4,0 6,000 4,0 6,000
Salt 1,5 2,250 1,5 2,250
Shortening 2,0 3,000 4,0 6,000
Fibre 1,5 2,250 1,5 2,250
Calcium Propionate 0,4 0,600 0,4 0,600
Soya flour 1,2 1,800 1,2 1,800
Reference Improver 0,0 0,000 2,0 3,000
Do-Conditioner 0,2 0,300 0,0 0,000
Do-Softener 0,2 0,300 0,0 0,000
Best Bake
Clean Label Solution
Reference
Emulsified system
Product must be clean
label and maintain all
attributes as those of
the emulsified product.
Consumer panel to
determine the quality.
18. Shelf life in cakes and muffins
Applying Do-Cake solutions requires
process and formulation considerations,
with the main focus on end product
quality as perceived by the consumer.
Results:
โข Formula optimization
โข Improved eating quality
โข Improved texture and structure
โข Opportunity to increase yield
19. Shelf life in cakes and muffins- China example
The Challenge:
Improving the eating
quality on a long shelf
life pound cake style
product in China.
20. Shelf life in cakes and muffins โ China example
Reference formula
with
200ppm Do-Cake Softener
Reference formula
21. Waste Reduction - Pastry
Applying our matrix encapsulation technology we are
able to control a slow release of enzymes, ensuring a
stable pastry during processing and providing benefits
to the final baked product
The Challenge:
With higher % of rework dough used,
poorer shape and lower volume
observed.
Problems to overcome:
Irregular shape
Shrinkage
Low volume
Surface drying = pale colour in baked
product
22. Waste Reduction- Pastry
The Solution:
Controlled release of water during
baking provides a steady, more regular
oven spring. This results in a product
with greater volume and more
consistency in shape.
In this particular instance rework up to
30% was tested with satisfactory
results.
23. Waste Reduction- Pastry
The Solution:
Similar results are observed in croissant
and danish pastry. The controlled
release of water during baking provides
a steady, more regular oven spring.
This results in a product with greater
volume and more consistency in shape.
24. Natural flavor solutions for Bread & Sourdough applications
Florapanยฎ Starter cultures (Lactic acid bacteria)
Naturally enhancing the flavor of your products
Results:
โข Unique products
โข Personalised flavor profiles
โข Real sourdough production โ made easy
โข Enhanced flavor in existing products
25. Natural flavor solutions for Bread & Sourdough applications
Signature
bread
Ingredients
flour types, salt,
emulsifiers,
enzymes, other
ingredients
Fermentation
type
Yeast
Lactic Acid Bacteria
Bread
process
Pre-fermentation
Sponge & dough
Straight dough
Retarded dough
Add Florapan to your
optimised formula and
process to create your
own signature bread
29. Florapan Cultures- EMEA example
0
2
4
6
8
10
Buttery
Creamy
Fruity
Savoury
Malty
Oily
Yeasty
Fermented
Sweet
Acetic
Flavor profile 350 ppm L77K
0
2
4
6
8
10
Buttery
Creamy
Fruity
Savoury
Malty
Oily
Yeasty
Fermented
Sweet
Acetic
Flavor profile Control
0
2
4
6
8
10
Buttery
Creamy
Fruity
Savoury
Malty
Oily
Yeasty
Fermented
Sweet
Acetic
Flavor profile Brioche flavor 0,21%
The Solution:
Florapan L77K in a 3.5hr brew delivered a suitable profile as a
replacement for the artificial brioche flavour.
30. Florapan Cultures- UK example
The Challenge:
Well rounded, full body, acetic
notes with a benchmark from a
small artisan bakery using a
traditional sourdough starter.
No yeast addition
Ingredients Bakers % grams
Whole grain flour 100 1000
Florapan L62 0,1 1
Water 35C 100 1000
Ingredients Bakers % grams
White bakers flour 66,7 2000
Whole grain flour 33,3 1000
Water 64 1920
Florapan L62 ferment 40 1200
Salt 2,3 70
Vital Gluten 1,3 40
Do-Conditioner 0,03 0,9
24 hour ferment @ 30ยฐC
Final dough with 4 hr bulk ferment and 4hr final proof
