In the dough - Lesaffre August 2021 - 2

Reduce/Replace Gluten
V
ital Wheat Gluten
(VWG) is a functional
protein extracted
from wheat and
is widely used as a dough
strengthener. It can improve
mixing tolerance
and can provide more
dough stability during
fermentation and processing.
In addition, it can
increase product volume.
But it adds significant
cost. Lesaffre has
developed several
enzyme-based solutions,
which have proven to
efficiently reduce the
usage of Vital Wheat
Gluten in a wide range of
applications.
What is important to
understand is that
Lesaffre's " cost-saving "
VWG reduction/
replacement solutions
feature no compromise in
dough performance and
finished product quality.
The bonus is offering a
clean label solution.
Bread improvers, also
known as dough
conditioners, facilitate
efficient, trouble-free
production and improve
the quality of yeast-raised
bakery products. Lesaffre
Saf-Pro® Ingredients
brand bread improvers
impact every stage of the
bakery process to help
you succeed.
Lesaffre can help you
replace Vital Wheat
Gluten (VWG). It is
important to know
that Lesaffre enzyme
solutions can save cost
vs. using VWG.
Lesaffre offers
several products for
VWG replacement/
reduction.
To learn more,
contact Lesaffre's
Senior Technical
Services Manager
Jim Gluhosky at
843-697-1812 or
your local Lesaffre
representative for
more information.
Gluhosky is
responsible for
breadmaking in the
US and Canada. He
has had his hands
on every part of
the process when it
comes to yeast-raised
baked goods. He's
put that experience
to good use, having
been with Lesaffre
for 23 years. " All in
all, anything that
deals with yeastraised
products, I've
had experience in it, "
Gluhosky says, " from
operations (large and
small), to formulations,
plant management,
efficiencies and
quality improvements. "

In the dough - Lesaffre August 2021

Table of Contents for the Digital Edition of In the dough - Lesaffre August 2021

In the dough - Lesaffre August 2021 - 1
In the dough - Lesaffre August 2021 - 2
In the dough - Lesaffre August 2021 - 3
In the dough - Lesaffre August 2021 - 4
In the dough - Lesaffre August 2021 - 5
In the dough - Lesaffre August 2021 - 6
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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