- NEWS
- Bakery
- Limagrain Céréales Ingrédients (LCI) achieves fourth British Retail Consortium 'Grade A' Award to complete BRC Certification of all its processing plants
- Clean Label improver for Danish pastries launched by Limagrain Céréales Ingrédients
- Increasing dough hydration with Hydra 0.2%, a clean label solution from LCI
- Adding clean label fibres to bakery products is a natural and cost effective way to get the health benefits of increased dietary fibre
- LCI launches absoluteWHEAT, a nutritional concentrate of white wheat
- LCI offer 'clean label' alternatives to achieving three important cake making objectives
- Natural recipes for the bread making industry need not cost more
- Snacks
- LCI Gains 3rd BRC Certificate - This time for its extrusion factory
- LCI maize fibres - natural, nutritional and functional
- New opportunities with Puffed Cakes
- New snacks opportunity with Dominos and Super Cornitos
- Limagrain Céréales Ingrédients gains BRC (British Retail Consortium) certificate 'Grade A' for both its corn processing factories
- Limagrain Céréales Ingrédients (LCI) launches maize super chips - a two-sided crisp with a light, innovative texture that is ideal for the natural and premium market
- One stop snack shop brings extra added-value and reduced costs in challenging times
- Breakfast Cereals
- Convenience Foods
- Westhove chickpea, a stabilised 100% chickpea flour, is launched by Limagrain Céréales Ingrédients.
- Three decades of clean label solutions give Westhove a huge depth of experience in authentic and functional ingredients
- LCI launches westhove LV Rice, a gluton-free flour with a low viscosity
- Cutting the cost of your meat products recipes with functional flours
- Bioplastics
- The first biodegradable and compostable packaging for the cement industry is launched
- LCI announce Biolice 50T, a new grade of bioplastic for thermoforming applications
- Second generation of biodegradable and compostable bioplastic, biolice, launched at the 4th European Bioplastics Conference
- Innovative bioplastic product brings 100% biodegradable and compostable food waste bags to local authority
NATURAL RECIPES FOR THE BREAD MAKING INDUSTRY NEED NOT COST MORE
Replacing additives or reducing the list of ingredients presents a challenge for the bread making industry - but putting solutions into practice need not cost more, claims bakery ingredients specialists, Limagrain Céréales Ingrédients (LCI)
“Take 'glusafe' as an example, which was launched by LCI in 2009, and is an innovative solution for cutting costs,” says Anne Lionnet, Marketing Manager for Bakery at LCI. “Glusafe significantly reduces the incorporation of wheat gluten (-40%), which is an expensive ingredient used by all manufacturers in the bread making industry worldwide.”
Mrs Lionnet points out that, while additives currently form an integral part of the baking industry, the objective of manufacturers is to meet the growing expectation of customers for more natural products and they must therefore adopt the ‘clean label attitude’ while maintaining the functional aspects of their ingredients. However, cutting down the list of ingredients by eliminating additives isn’t always a simple task as these substances have highly effective functional properties that are sometimes difficult to reproduce.
LCI make a wide range of ingredients, including functional flours, with high-performance properties (e.g. texturation, reproducing the effects of modified starch and reduction of fat) for a wide array of applications. Combining these functional flours with the other baking ingredients produces alternative solutions to additives, allowing manufacturers to label products ‘clean label’.
- DATA type emulsifiers (E472e) which form compounds with proteins, thereby improving the fermentation tolerance and volume of the bread.
- monoglyceride type emulsifiers (E471) which form compounds with amylose and reduce the initial rigidity of the breadcrumbs. They also limit the swelling and solubility of starch granules and therefore reduce the protein/starch interactions.
- SSL type emulsifiers (E481) which form compounds with both proteins and starch.
- lecithin (E322), which encourages water absorption in the dough, thereby increasing its tolerance,
- thickeners (E466) such as gum and sodium carboxy methyl cellulose which enables more water to be mixed in with the dough, thereby keeping the finished products soft.
- ascorbic acid (E300) which, through its antioxidant properties, strengthens the gluten network and increases the tolerance and volume of finished products.
Mrs Lionnet explains: “Therefore, making additive-free bread making improvers will replace E numbers with natural ingredients and processing aids, and simplify the labelling on finished products by eliminating superfluous compounds. This cannot be done by a single improver per application, as this does not give results are equivalent to products made with additives. In order to obtain the same functions, improvers must meet the technical constraints of targeted applications and be specific to product groups: breakfast pastries, packaged bread and puff pastries.
“Our research has enabled specific additive-free improvers to be developed that maintain the technological properties of dough, maintain the structural qualities of the bread crumb, and keep the taste and texture of the finished product throughout its shelf life.
“The LCI range of ‘DAFA CL’ (clean label) improvers, made from enzyme activities and functional flours, is suitable for making breakfast pastries, packaged bread and puff pastries. Manufacturers will therefore be able to meet the wishes of consumers to simplify the labelling on finished products by using ingredients
