Lallemand Baking Solutions has developed the Baking Time Reduction (BTR) solution, addressing the critical need for energy conservation in the competitive baking industry.
The BTR solution is an enzymatic approach that modifies the water retention of dough, leading to shorter baking times by up to 33%. This not only enhances energy efficiency but also allows for increased production without compromising the quality of baked goods. BTR’s clean label composition, utilizing proprietary enzymes, ensures the maintenance of product quality while supporting bakeries in achieving their sustainability objectives.
This innovative approach increases operational flexibility and presents various opportunities to enhance baking process energy efficiency. It enables bakeries to boost throughput, particularly in situations where oven capacity limits production. Furthermore, BTR facilitates energy conservation by enabling baking at lower oven temperatures, which is advantageous for bakeries with setups that cannot accommodate increased throughput.
Lallemand Baking offers a customized solution which can create a competitive advantage for bakeries while help them achieve a more cost effective and sustainable baking system. Using our tailored-made enzyme system designed for optimized formula and bake time reduction, bakeries will have the multiples benefits.
Learn more by watching the video here.