|
Fermex Improvers are devised and formulated by
Lesaffre International, based at the renowned Lesaffre Baking Centre
in Lille, France. Improvers in this range are primarily designed for
the production of highest quality French and Continental breads and
morning goods, pizza and flatbread products and are formulated to give
maximum dough stability and tolerance when processed on automatic
equipment. |
 |
The range is characterised by the incorporation of high levels of
exceptional quality emulsifiers, such as datem esters.
As with all Fermex improvers, the products are formulated with a high
level of active ingredients to allow low use rate and are specially
processed to reduce dustiness.
| |
French bread |
Part-bake bread |
Frozen
dough |
Viennoiserie
|
Pizza & flatbreads |
Microwaveable
Products |
Folic acid
supplement |
|
Point 5 |
|
|
|
|
|
|
|
|
PPF |
|
|
|
|
|
|
|
|
MCM 003 |
|
|
|
|
|
|
|
Minute
Bread® |
|
|
|
|
|
|
|
|
VB |
|
|
|
|
|
|
|
|
Fermex®
Point 5W
A datem and enzyme based improver producing exceptional dough stability
and tolerance, with spectacular oven spring
Use rate: 0.5% of flour weight
Applications: Breads: All automatic and semi-automatic plants, for
fresh bread, frozen dough and part-baked products such as baguettes, where
high specific volume, thin, crisp crust and open texture are required,
croissants, pizza and flatbreads:
Fermex®
PPF
This improver, when used with high protein flour and slow acting yeast,
allows production of partially-proofed frozen products that may be baked
off, directly from the freezer
Use rate: 1.5% of flour weight
Applications: Designed specifically for the production of
pre-proofed frozen doughs such as baguettes, petit pains and croissant.
Fermex
Minute Bread®
A patented product enabling frozen part-bake bread to be
baked off in just 2 minutes. The products are now characterised by rapid
colour development, reduced shrinkage and weight loss, thin crust,
reduced shelling and longer shelf life. Indispensable for bake-off
sandwich outlets. For more information on the Minute Bread process go to
info and advice.
Use Rate: 2.5% of flour weight
Applications: Part-bake breads, crispy rolls, petit pain. Ideal
for small runs of speciality products where wastage is a problem. Baking
off in just 2 minutes, without steam.
Fermex®
MCM003
An improver formulated specially for baked products destined for microwave
heating. The high level of potent emulsifiers combined with
crumb-softening enzyme technology enable microwave heating of a range of
baked goods without development of excessive toughness and drying-out.
Use Rate: 2% of flour weight
Applications: Bread, rolls, flatbreads and pizzas intended for
microwave heating.
Fermex®VB
An improver specially formulated to give dough stability
and tolerance plus deliver 75% of the RDA for Folic Acid in just 3
slices of bread.
Use Rate: 0.5% of flour weight
Applications: Breads: Stability, tolerance and Folic Acid
fortification in automatic and semi-automatic plants. Fresh bread,
frozen dough and part-baked products such as baguettes, where high
specific volume, thin, crisp crust and open texture are required. Also
suitable for pizza and flatbreads. |
