In the Dough - Lesaffre November 2019 - 5

Learn more about applications for Artisan Fleurage

Adding a dose of creativity,
flavor and aroma is as easy
as placing a shaped dough
piece in a tray containing
Artisan Fleurage or sprinkling
the surface with the product.
Easily customizable, the
topping ingredient can be
used on the surface of a
variety of shaped doughs
without needing to change
formula or process. Artisan
Fleurage eliminates the
need for bakers to produce
several batches of dough to
create uniquely tasty baked
products.
Artisan Fleurage can also be
incorporated throughout a
dough during the kneading
step and used on industrial
automatic lines. Use of
the topping product is

compatible with a Konig
water spraying system prior
to the seeding step, and
trials on the line employed
a seeds recycling system.
Using your application
method of choice, simply
adjust the baking time and/
or temperature to achieve
the targeted taste intensity
for the product.
Lesaffre's teams are here to
help you innovate. We can
provide solutions tailored
to your unique processes
and share our unique
experiences working with
a variety of processes,
equipment and applications
for crusty bread, sweet
bread, flatbread, steamed
bread, crackers, pastries
and more.



In the Dough - Lesaffre November 2019

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

In the Dough - Lesaffre November 2019 - 1
In the Dough - Lesaffre November 2019 - 2
In the Dough - Lesaffre November 2019 - 3
In the Dough - Lesaffre November 2019 - 4
In the Dough - Lesaffre November 2019 - 5
In the Dough - Lesaffre November 2019 - 6
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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
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