In the Dough - Lesaffre December - 4

Product Solutions
The popularity and
demand for crusty
hearth bread, popular in
Hispanic bakeries, has
risen dramatically over
the past two decades
and has now reached
a level the category
has never seen before,
said Ralf Tschenscher,
Baking Business
Development Manager
for Lesaff re. " There
are already indications
that commercialized
bread isn't as favored
by consumers as crusty
hearth bread, " he said.
Indeed, a growing
appetite exists for
Hispanic breads, tortillas,
and sweet breads that
meet the demand for
high-quality products
that appeal to both
Hispanic and nonHispanic
consumers alike.
Consumers love the
quality and consistency
that are delivered
through the use of
products from Lesaff re.
These products are easy
to use, improve crumb
softness, and extend
shelf life - all vitally
important characteristics
to today's bakers and
consumers.
PRODUCT SOLUTIONS FOR HISPANIC BAKED GOODS
from LESAFFRE
AZTECATM
TORTILLA BASE BLEND 8%
A conventional base designed to produce
fl our tortillas that are soft, have good pliability
and fl exibility, minimal translucency and will help
extend the shelf life of the product. Also delivers
reduced stickiness in the packaging.
ADVANTAGES
* Easy to use
* Improves tortilla dough processing
* Increases softness and extends the shelf life
* Improves tortilla rollability/pliability
* Minimizes translucency
* Reduces stickiness
AZTECATM
BOLILLO BASE BLEND 6%
A bolillo base that improves dough handling,
provides fl avor, enhances volume, and extends the
shelf life of the fi nished product.
ADVANTAGES
* Improves dough handling and processing
* Enhances the volume of the bolillo
* Improves crumb softness and extends the shelf
life
* Produces a more consistent fi nal product
AZTECATM
MAGNOPRO 200 DOUGH IMPROVER
Bread improver designed to bring volume and
tolerance at minimal cost.
ADVANTAGES
* Improves dough machinability and strength
* Enhances volume
* Developed for various baked goods including:
» Conchas
» Telerá Rolls
» Bolillos
» Hispanic Breads
AZTECATM
BOLILLOS 3.1 DOUGH IMPROVER®
Azteca Bolillos 3.1 is an emulsifi er-free bread
improver that helps the machinability of the dough
and improves the volume of the fi nished products.
ADVANTAGES
* Can be used in bolillos, telerás, conchas
and danés
* Enhances volume
* Improves mixing and fermentation tolerance

In the Dough - Lesaffre December

Table of Contents for the Digital Edition of In the Dough - Lesaffre December

In the Dough - Lesaffre December - 1
In the Dough - Lesaffre December - 2
In the Dough - Lesaffre December - 3
In the Dough - Lesaffre December - 4
In the Dough - Lesaffre December - 5
In the Dough - Lesaffre December - 6
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-september-2022
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