Our offer for Industrial Bakery manufacturers

Transcription

1 LCI OFFER

2 Our offer for Industrial Bakery manufacturers Wheat flours Improvers Functional ingredients Taste and colour Nutrition Services 2

3 1/ FOCUS ON Softness What s new? 3

4 New softness Why? NEW PROCESS Oven Slicers NEW CONSUMERS Age Geographic zone NEW PRODUCTS NEW RECIPES Soft buns, viennoiserie Artisan style bread On the go bread (wrap,ethnic bread) flexibilty LONGER SHELFLIFE Supply chain 4

5 Objectives To provide new textures Fondant Short bite Resilient To adapt the solution to the softness cinetics required Not so soft at Day 0 and stable during aging To adapt the solution to the recipes and the process Interaction with the components of the recipe Energy, Water content,temperatures 5

6 Objectives To give the good initial crumb structure To maintain these caracteristics during bread ageeing To give the good initial crumb softness caracteristics 6

7 How to improve initial crumb structure? Initial crumb structure By developing the protein Network. A solid structure to keep the gas in thick cells. Number, shape and size of gas cells, thickeness of the cell walls With a direct effect on the resistance to the force of compression («squeeze test») By incorporating gas (atmospheric or biochemical) By reinforcing the gluten network With covalent crosslinks : Oxydation of disulfur bonds: ascorbic acid,(bromate, azodicarbonamide ) glucose oxydase (hexose oxydase), Other covalent crosslinks: transglutaminase With Non covalent crosslinks : hydrogen bonds : Datem (emulsifier E 472 e, f), phospholipase By weakening the gluten network Hemicellulase Extensing agents : inactivated yeast, cysteine (E920), hydrolysed gluten, proteases Fats Fat dispersion avoid the gluten to set in a continuous structure. Fat emulsion can include a substancial air quantity in the soft part. Emulsifiers/lipases Fat dispersing Starch complexing properties Strenghening the gluten Water Hydration degree of the dough improve the starch structure modification. Starch gelatinisation degree and availability helps to keep moisture inside. 7

8 Initial softness and staling during product ageing Staling phenomena Water content and its mobility and avaibility Avoid water transfert : Hydrocolloids and functional flours Protein content and Gluten-starch matrix starch recristallisation Increase quantity and quality of proteins : Gluten, high protein wheat v Amorphous amylose Complexing of starch Emulsifiers SSL, MG Hydrolysing of starch Enzymes v Gelled amylopectin Crystalline amylopectin v Retrograded amylose 8

9 Different ways of hydrolysing the starch molecules A way of decreasing amylopectin retrogradation is to modify the lenght of the external chains of amylopectin and to obtain short chains of amylopectine (DP<11) Maltogenic amylase produces Maltotriose G3 or G4 Oligosaccharides from G3 to G7 9

10 Different ways of hydrolysing the starch molecules Alpha amylase produces Amyloglucosidase produces glucose oligosaccharides But maintains branching area glucose oligosaccharides Pullulanase or isoamylase debranches and produces béta amylase produces oligosaccharides maltose oligosaccharides maltose 10

11 Different ways of hydrolysing the starch molecules Enzymes activities depend on : ph Water content T Substrates (damaged starch ) Inhibitors (sugar, salt ) Softness formulation should be optimized depending on : RECIPE Hydration Sugar content PROCESS : Mixing (type) Proofing (time, T ) Baking (time, T ) Slicing Cooling 11

12 Focus on LCI softness solutions An unique synergy between our functional flours and enzymes Functional Flours Enzymes Softness solution Lot of applications (bread, pastry, viennoiserie ) 12

13 3 different profiles of softness Let s develop the texture you want Soft & resilient Gives soft crumb good crumb resilience (elasticity) Soft & fresh Gives soft crumb Fresh mouthfeel Less crumb resilience Soft & stable Gives soft crumb Good tenderness mouthfeel Low rate of staling 13

14 2/ Less of Gluten Salt Fat

15 Less of Why? COST SAVINGS Competitivity Consumers demands NUTRITION Nutritional labeling Health recommandations or claims 15

16 Objectives less of but with : No impact on industrial effectiveness No impact on consumers acceptance 16

17 Less salt

18 The technological role of salt in bread making On taste The sodium gives the salty perception. It must be under a free form. The salt On the gluten network The salt and the gluten are in competition for the water. The salt promotes the bonds between the protein chains (ionics bonds) On water The salt decreases the water activity by increasing the ionic forces. 18

19 The technological role of salt in bread making To decrease strongly the salt may result in : Decreasing the dough consistency Generating dough stickiness Making doughs more extensible Decreasing the dough tolerance (to the process, proofing ) Activating the proofing Activating the enzymes (endogenous or contained in the improvers ) Modifying the crumb structure Slowing the Maillard reaction Decreasing the shelf-life (microorganism) Modifying the taste 19

20 Limagrain céréales ingrédients solution StopSalt StopSalt is an invisible ingredient, declared as wheat flour and containing functional wheat flours and enzymes. StopSalt gives - The same hydration without any dough stickiness - The same dough caracteristics regarding elasticity and extensibility - With decreasing the yeast dosage, the same dough development during proofing and same dough rise during baking - An improvement of the salty taste Dosage : 0.2% to 0.4% - An adjustment is needed depending on the quantity of sugar in the recipe - A decreasing of improvers (10 to 20%, especially for softness improver) is adviced for maintaining the same crumb texture The extra cost is limited 20

21 The applications for 25% less salt White bread e.g «Baguette» Sliced bread Less salt Brioche Soft buns Buns 21

22 Less gluten

23 The technological role of gluten in bread making What is gluten? Gluten is the protein of wheat Without gluten it is difficult to make bread Millers and bakers add gluten to correct the flour and to increase the protein content. Gluten is expensive Batch to batch variability For some applications the quantity or quality of protein in the wheat is not optimal. 23

24 Limagrain Céréales Ingredients solution GluSAFE A mix of functional ingredients which strengthen the gluten network of the flour Replace up to 50% of added gluten No modification of the process & hydration Improvement of the dough Consistency, elasticity, tolerance, less extensibility Clean Label 24

25 Less fat

26 The technological role of fat in bakery products On taste The fats give a specific mouthfeel, a fondant perception The fat On the crumb structure and texture -stabilize the alveolar structure -gives a fine initial crumb structure On the volume - By the formation of a film impermeable to air by oxydo reduction mechanism : (disulfide bonds through hydro peroxydes synthesis) 26

27 Focus on LCI functional flours solutions A singular concept More than 20 years of expertise on the process Cereal Kernels Cereals X Farigel process Milling Flour, bran, fibres, germs Different species Specific varieties Core process : Hydro-thermic treatment continuous & consistant process Farigel process Cereals blend Grinding, sieving, blending Grinding Flexible combinaison Sieving Functional flours from specific seeds to highly functional ingredients 26 27

28 Functional flours : the concept Native wheat flour Specific variety Functional flour x Physical treatment Farigel process Native Functional flours Retrogradation No retrogradation, creamy texture No sedimentation Functional Flours 27

29 Limagrain Céréales Ingredients solutions for fat reduction functional flours Westhove W1000R For sliced bread For brioche Westhove WB700 For soft buns Westhove WWI For brownies Westhove W TM80 For pound cakes Westhove W TM40 For biscuits 29

30 3/ GLUTEN FREE

31 Gluten free pastry market? 8% gluten product avoidance in UK year olds 38% more likely to be avoiding gluten Gluten free market The $10.5-billion GF food industry has grown 44% from % of consumers eat GF foods because they believe they are healthier. Gluten/wheat-free food sales grew 23.5% in 2015 to 247m Titre de la présentation 2015 CONFIDENTIEL 31

32 Gluten free Why? Coeliac desease Allergic Intolerant NEW CONSUMERS Diet for health Diet to loose weight Diet for fashion Taste and texture Improving Pleasure Process Dough viscosity Product structure 32

33 Gluten properties What is the gluten network? Gluten is the allergenic proteins of wheat flour. Wheat flour: % proteins Main proteins: gliadin and glutenin. Mixing + water/ Flour = Gluten network Raw materials Mixing Hydration & viscoelastic gluten network forming Raw materials Hydration of gliadin and glutenin Shaping Orientates gluten network/ shape Mixing Gluten network/ dough structure Proofing Dough leavening Piping Gluten brings viscosity and elasticity Baking Gas vaporisation/ crumb structure setting Baking Gluten network expansion and coagulation End product Open and light texture End product Open and light texture Gluten role in bread process? Gluten role in cake process? Titre de la présentation 2015 CONFIDENTIEL 33

34 Raw materials to replace wheat flour Potato starch Water: 15.5% Proteins:0.6% Lipids:0.1% Carbohydrates:83. 1% Tapioca starch Water: 12.6% Proteins: 0.6% Lipids: 0.2% Carbohydrates: 84.9% Rice flour Water: 12.9% Proteins:7.3% Lipids: 0.6% Carbohydrates: 77.7% Dietary fibres:<1% Rice starch Water: 13.8% Proteins: 0.8% Lipids: 0.06% Carbohydrates: 85% Maize flour Water:12% Proteins:9% Lipids:2.8% Carbohydrates:66. 3% Dietary fibres: 9.4% Maize starch Water:12.6% Proteins:0.4% Lipids:0.08% Carbohydrates:85. 9% All these alternatives lead to structure and texture issues: Low dough viscosity Less dough binding Lack of development Weak structure, especially after baking Irregular crumb, high crumb density Lack of crumb cohesion, brittleness Dryness in mouth feeling Short shelflife with a fast texture degradation. Chick pea Water:12% Proteins:9% Lipids:2.8% Carbohydrates:66. 3% Dietary fibres: 9.4% Millet flour Water: 12.1% Proteins:10.6% Lipids: 3.9% Carbohydrates: 68.8% Dietary fibres:3.8% Titre de la présentation 2015 CONFIDENTIEL Others: Sorghum, amaranth, buckwheat, pulses 34

35 Improving solution? Proteins Enzymes Starches EXXX Improving solutions Emulsifiers EXXX Functionnal flours Hydrocolloids EXXX

36 Gluten free LCI range PULSES Chick pea Fava bean Red bean Green lentils Westhove rice 1000R A waxy functional flour. Hot viscosity Westhove maize or rice or pulses TM40 Granulated flour. Cold and hot viscosity Westhove maize, rice, or pulses H1 cold and hot viscosity Westhove maize or rice L3: Hot viscosity Westhove whole maize 11034: whole stabilised flour MCT native maize flour 12.05

37 Example: muffin recipe Let s develop the texture you want Dough viscosity Gives a «batter» dough Easier to pump Increase dough hydration Rheology Flow curve: Higher viscosity Oscillatory: Shorter texture when piping Structural decomposition: better regeneration under shear stress Soft & Regular Gives fine and regular crumb Good softness mouthfeel Controlled shape and good resilience control Trial 37

38 4/ TASTE & COLOUR

39 Taste & colour Why? NEW IMAGE Taste Colour Inclusion NEW TEXTURES Crunchiness Crispiness Bi-texture NEW PRODUCTS NEW RECIPES Innovation Differenciation Originality NUTRITION Cereals Fibres Vitamins and minerals 39

40 3 different process Let s develop the texture you want Topping CRUNCH, COLOR FUN NUTRITION Inclusions CRUNCH COLOUR BI- TEXTURE NUTRITION Sprinkling PROCESS COLOUR ORIGINAL Seeds (sesame, millet, lins, poppy, sunflower ) Germs (Nutricorn nuts, wheat germs TM20) Brans (3 size wheat brans) Grains (Toasted broken wheat) Flours (native, functional, granulated, masa) 40

41 NUTRICORN A unique ingredient for inclusion or topping in bakery products Nutricorn: the toasted maize germ A new way to innovate in bread, brioche, viennoiseries, danish pastries To enhance the product sweet taste Original toasted taste Nutrious Free from nuts allergies Stable price compared to nuts market 41

42 TOASTED BROKEN WHEAT A new ingredient for inclusion or topping in bakery products, a 100% crushed wheat. Toasted broken wheat: the toasted wheat grain A new way to innovate in bread, viennoiseries and pastries To enhance the «double texture effect» Original toasted taste To enhance crunchiness 42

43 FLOURS - Limagrain Cereales Ingredient propose a range of topping and sprinkling flours. Specific particles size distribution Clean label solution: «wheat flour» declared Various cereals, various colours: wheat, mize, rice, masa 43

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