Complete Dough Conditioners are crucial in modern baking, offering a solution to the myriad of variables affecting bread quality. By stabilizing the baking process, these products compensate for fluctuations in environmental conditions and ingredient quality, ensuring that each loaf meets the high standards expected by consumers.
Lallemand’s innovative blends effectively replace less label-friendly ingredients and fast-acting oxidizers, elevating their functionality while promoting a cleaner, more sustainable label. Discover their benefits and how these baking solutions can be your innovation.
Benefits of our enzyme-based complete conditioners
- Designed for convenience, ease of use, and dosing, it replaces the functionality of less label-friendly ingredients and fast-acting oxidizers.
- Can be used to improve dough machinability, conditioning, strengthening, and stability.
- When used appropriately, they can also contribute significant time, energy, and water savings, extend shelf-life, and minimize waste management.
- Contain carefully selected and dosed functional ingredients blended, tested, and proven to provide you with consistent quality products.
In the dynamic world of bread production, the right improvers can make all the difference in meeting consumer demands for quality and consistency. Lallemand’s comprehensive range of improvers is designed for fresh, packaged, and frozen bread sectors.
Formulations are available for all types of dough systems and various baked goods applications, including breads, buns, rolls, pizzas, bagels, pretzels, tortillas, pies, pastries, and crackers.