In the dough - August 2020 - 4

Education:

COOLSMART COMMAND DRY YEAST
There are a host of
challenges that accompany
the use of fresh chilled
doughs. Refrigeration
can slow fermentation
but variations in the
temperature of the case,
placement of the dough
and frequent opening/
closing of the case door can
create fluctuations between
32°F/0°C and 50°F/10°C.
Between 32°F/0°C and
50°F/10°C, lean dough
continues to ferment and
produce carbon dioxide.
Changes in the cold chain
can cause issues in the
fermentation process
creating a negative effect
on dough including flavor
changes, excess volume and
stickiness. Such variations
make doughs more
challenging to store, ship
and produce to scale and
could create excessive gas
production and weak dough

Lesaffre_0820.indd 4

structure, leading to wasted
dough and lost sales.
Lesaffre's CoolSmart
Command yeast offers
bakers a better alternative.
The specialty dry yeast
provides unique functionality
for refrigerator doughs
that's designed to create
less fermentation activity
between 32°F/0°C and
50°F/10°C. By offering
additional stability during
refrigeration, bakers achieve
build-in controls closer
to that of frozen dough
minus the need for freezing.
The specialty yeast allows
bakers to create cost
savings and reduce food
waste - improving quality
management and increasing
the transport range of fresh
doughs.
Another benefit of
CoolSmart Command yeast

is its ability to replace baking
powder in formulations.
Because consumers view
yeast as a natural leavening
agent, it's considered clean
label friendly; unlike baking
powder, which lacks the
clean label profile younger
consumers demand.
Additionally, baking powder
cannot replicate the
technical and organoleptic
properties yeast provides
to dough development. The
use of CoolSmart Command
yeast also offers sweet
notes to baked goods,
avoiding the potential of
baking powder's tendency
to develop a metallic taste
or make foods overly
salty. To learn more about
overcoming common
challenges when using
fresh chilled doughs, check
out Lesaffre's CoolSmart
Command dry yeast
whitepaper.

WITH
COOLSMART
COMMAND
YEAST,
DOUGHS HAVE
SIGNIFICANTLY
LESS
FERMENTATION
ACTIVITY IN A
TEMPERATURE
RANGE OF
32°F/0°C TO
50°F/10°C,
PROVIDING
MORE
STABILITY
DURING
REFRIGERATION

7/29/2020 4:35:17 PM


https://lesaffreyeast.com/blog/optimizing-refrigerated-fresh-doughs-with-specialized-yeast/

In the dough - August 2020

Table of Contents for the Digital Edition of In the dough - August 2020

In the dough - August 2020 - 1
In the dough - August 2020 - 2
In the dough - August 2020 - 3
In the dough - August 2020 - 4
In the dough - August 2020 - 5
In the dough - August 2020 - 6
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