Bread Texture Solutions
Your aim is to offer consumers bread with the right texture and softness at all times.
Puratos’ expertise in texture solutions
Puratos continuously looks for the latest development in enzymes and emulsifiers through long term research and collaboration with the top universities. Our production facility in Andenne, Belgium, allows us to custom produce the exact enzymes and emulsifiers that we need to deliver the texture we are looking for.
We define the optimal synergy of these ingredients to respond to our customers’ challenges and needs. This is made possible thanks to a highly trained R&D team and their in-depth knowledge of the baking process: application, recipe, process and formulas. Within our texture approach, we combine all this with scientific texture measurements and consumer insights which enables you to obtain the desired texture of your baked goods.
- Differentiate the texture of your products in terms of resilience, short bite, freshness, crumb color.
- Influence one specific characteristic in the dough or bread without reformulating the entire improver and recipe.
- Combine modules to custom create your own improvers.
- Optimize a wide range of bakery applications: sliced breads, buns, brioches.
“The systems can be added on top of an existing recipe to intensify a specific functionality,” says Richard Leboucher,Puratos R&D Director USA. “This enables bakers to influence one specific characteristic in the dough or bread without reformulating the entire recipe. For example, the ‘melting’ system improves the eating characteristics by making the bread easier to swallow, while the ‘moist’ system improves freshness by increasing softness and moisture. There’s even a system designed to improve texture after reheating or defrosting in the microwave. It is also possible to combine systems to custom create a texture."