Bread softeners that are more than just softness
Consumers want fresh, flavorful bread made with clean-label ingredients—not just at the moment of purchase but also during storage at home. Stale bread, buns, and cakes have a drier and crumblier crumb and are, therefore, less accepted by consumers. Stale bread is the cause of a significant amount of bread returns and waste.
Lallemand Baking can help bakeries overcome this challenge. Our enzyme-based softeners are designed to preserve crumb softness and moisture and extend shelf-life throughout storage time.
Benefits of Lallemand Baking softening solutions:
- Improve initial crumb softness (@ 3 days) and achieve better crumb softness (@ 28 days).
- Replace mono and diglycerides or distilled monoglycerides.
- Improve crumb resilience and springiness during the shelf-life period compared to monoglycerides.
- Delay moisture migration.
- Extends bread shelf life.
Lallemand’s softeners are suitable for a wide range of bread applications. Available for crumb softness as well as improved crumb texture.
Learn more on how to keep your bread fresher longer, reducing waste for a more sustainable food cycle.
Learn more by watching the video here.
Download the Application Guide here.