In the Dough - Lesaffre July 2019 - 2

Improving Your Dough
BREAD IMPROVERS
Artisan bakers love Saf-Pro®
dough Improvers because they
extend shelf life, deliver more
volume and simultaneously
optimize shelf life and crumb
softness.

A solution for every need!

Wholesale bakers and pizza
producers prefer them because
they reduce mix times and
reduce tearing and shrinkage
in doughs that are molded,
sheeted or extruded. They also
provide a cleaner label.

S A F - P R O ® F R E E Z E R -T O - O V E N 3 . 1

Easy-to-use dough Improvers
from Lesaffre deliver a wide
range of benefits for frozen,
freezer-to-oven and all
sorts of bread and bakery
applications. Saf-Pro® Dough
Improvers are available in
organic, clean label, and
GMO-free.

SAF-PRO® STRENGTH 5.0

SAF-PRO® ANTI BLISTER 3.0

A bread improver specifically prepared for retarded
doughs. Prevents undesirable blisters on the
surface, whether fresh or frozen retarded dough.
Optimizes freezer shelf life and dough strength and
tolerance for freezer-to-oven products.

SAF-PRO® FROZEN 3.1

Optimizes freezer shelf life in frozen dough
products.
Designed for doughs that need improved tolerance
to extreme processes such as extrusion systems.

SAF-PRO® VOLUME 5.1

Improves dough handling, strength and volume.

SAF-PRO® VOLUME 6.1

Clean label conditioner that optimizes dough
tolerance and volume.

STAR-ZYME™ NATURAL MOLD INHIBITORS
Shoppers define fresh by
when a bakery product is
baked and its use-by date,
but that definition may
be shifting, according to
the Power of Bakery 2019
report from the American
Bakers Association and
Food Marketing Institute.
Millennials tend to focus more
on an item's enjoyable taste
and items with minimallyprocessed ingredients
without artificial colors,
flavors and preservatives.
Answering this challenge,
Lesaffre offers a range of
Saf-Pro dry blended natural
mold inhibitors that are made
from ingredients produced by
fermentation:
* Cultured Wheat Starch:
Selected strains that
ferment the wheat

Lesaffre_Jul19.indd 2

starch for several days
and produce a specific
composition of organic
acids (mostly propionic).
* Citric acid: A natural
acidifier produced by
fermentation and purified.
Its function is to lower
the pH and increase the
efficiency of the cultured
wheat starch.
* Enriched wheat flour: Filler
for standardization.
A good mold inhibition
system requires a sufficient
amount of an organic acid
(propionic is preferred) and
a pH low enough to make
the organic acid efficient. A
pH that is too low will impact
dough rheology, as some
organic acids tend to impact
flavor. Vinegar offers an
example.

Saf-Pro natural mold
inhibitors XtendLife 15,
XtendLife 20 and XtendLife
40 offer the key benefit of a
fermented ingredient blend
used to inhibit the growth of
mold to extend the shelf-life
of the finished product. These
are recommended for breads,
rolls, buns or any yeast-raised
product.

A DVA N TA G E S

The number (15, 20 or 40)
correlates to the strength of
the natural mold inhibitor.
A higher number means a
higher concentration in acids,
lower usage level, and longer
shelf life of the finished
product.

USAGE

* Promotes softness and
helps extend shelf life of the
product.
* Improves dough
machinability, extensibility
and symmetry during
processing.
* Enhances flexibility in
finished product.

* Certified: Kosher Parve,
Halal Compliant, Non-GMO
* Suggested usage level is
1% based on the total flour
weight.

7/22/2019 3:07:01 PM



In the Dough - Lesaffre July 2019

Table of Contents for the Digital Edition of In the Dough - Lesaffre July 2019

In the Dough - Lesaffre July 2019 - 1
In the Dough - Lesaffre July 2019 - 2
In the Dough - Lesaffre July 2019 - 3
In the Dough - Lesaffre July 2019 - 4
In the Dough - Lesaffre July 2019 - 5
In the Dough - Lesaffre July 2019 - 6
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-december
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-august-2021
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com