Bakery
Melt-in-the-mouth, crusty, tasty, soft and natural …
be demanding with your products!
Functional flours | Improvers | Corrector | Pre-mixes
Natural, authentic, no preservatives, no additives … all words that announce the return of less processed, simpler, wholesome products. Today, the commercial bakers of the world must adopt the "clean label attitude" while remaining economically competitive and keeping the functionality of their recipes. LCI have made this possible with the bakery ingredients in the dafa, westhove and sofalia ranges.
For more than thirty years, we have been offering the milling and bakery industries, products at the forefront of innovation in functional flours, enzymatic preparations, improvers, correctors, bread mixes and premixes.
Our dafa and westhove ranges are complementary. Not only can they improve the behaviour of your dough and the texture of your products, but also act as fat reducers, flavour and colour enhancers and bring the authentic, nutritional and functional benefits of cereals to your manufactured products. Today, 80% of our bakery range is "clean label".
To help you make the best adjustments to your recipes, our analytical laboratory identifies the functionalities of all our ingredients so that you can understand and control how they integrate with your flours according to your processes.
Our bakers then conduct bread making tests by recreating your production conditions using our pilot plant.
As an example, our glusafe "clean label" ingredient can reduce the incorporation of wheat gluten in your breads by almost 40% - an innovative solution for reducing costs, without any compromise on product quality.
We test the tailor-made products that we have created for you and support you right through your production process to optimize the properties of your products.
In this way the quality of our ingredients is enhanced by the expertise of our service.
For more than thirty years, we have been offering the milling and bakery industries, products at the forefront of innovation in functional flours, enzymatic preparations, improvers, correctors, bread mixes and premixes.
Our dafa and westhove ranges are complementary. Not only can they improve the behaviour of your dough and the texture of your products, but also act as fat reducers, flavour and colour enhancers and bring the authentic, nutritional and functional benefits of cereals to your manufactured products. Today, 80% of our bakery range is "clean label".
To help you make the best adjustments to your recipes, our analytical laboratory identifies the functionalities of all our ingredients so that you can understand and control how they integrate with your flours according to your processes.
Our bakers then conduct bread making tests by recreating your production conditions using our pilot plant.
As an example, our glusafe "clean label" ingredient can reduce the incorporation of wheat gluten in your breads by almost 40% - an innovative solution for reducing costs, without any compromise on product quality.
We test the tailor-made products that we have created for you and support you right through your production process to optimize the properties of your products.
In this way the quality of our ingredients is enhanced by the expertise of our service.
© Limagrain Céréales Ingrédients
2010