| Fermex Technical
Products are a range of ingredients specifically formulated by
Lesaffre International to overcome a particular baking problem or
offer a solution to a specific technical requirement.
The products range from yeast derivatives processed to reduce dough
shrinkage to special formulations to allow manufacturers to produce
reduced fat or salt products with minimal loss of product quality.
As with all Fermex products, they are formulated with a high level
of active ingredients to allow low use rate.
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Dough relaxing |
Anti-blistering |
Reduced salt |
Open
texture |
Reduced mixing
time |
Pastry relaxing |
Bakers Bonus
RS 190 |
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Fermex
CR 105 |
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Safpro
PR |
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| Gustal |
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Fermex
PR 03 |
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Fermex
CF05 |
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BAKER’S
BONUS® RS 190 Star
The most concentrated dough relaxer in the Fermex range. RS 190 Star
de-activated yeast is the natural, clean label solution for poor
extensibility and shrinkage. This specially processed yeast product acts
as a reducing agent on the gluten network, allowing the dough to develop
more quickly.
This relaxing effect allows the dough to be machined more easily, enabling
it to be extended and shaped without tearing or shrinking back during
proving.
In addition, the softer dough means moulding can be carried out with lower
pressure, resulting in greater gas retention and a more open textured
product.
This faster development typically reduces mixing time by about 20%,
improving plant efficiency and throughput and promoting retention of
flavour due to reduced oxidation of the dough.
he following photographs demonstrate the effect on mixing and moulding
using flour from the 2003 harvest.
Use rate: 0.05-0.2% of flour weight
Applications: Baguettes, ciabatta, petit pains and pressed and
sheeted pizza crusts where consistent shape, and open texture are critical
parameters. Finger rolls and burger buns where enhanced flow
characteristics are important.
GUSTAL®
This patented product has been formulated for customers
wishing to produce reduced salt products, without compromising flavour
of the final product. GUSTAL® is a combination of special yeast extract
and dried sour dough that acts as a flavour enhancer. When used at the
recommended rate, the total salt level in the final product may be
reduced by 25%, without loss of flavour. GUSTAL® does not suppress yeast
activity, so salt reduction should be accompanied by an adjustment to
the yeast level. GUSTAL® has been designed for bread products but may
also be used to reduce salt levels in various other products such as
pies, soups and sauces.
Use rate: 2% of flour weight
Applications: Reduced salt versions of baked goods.
Fermex
CF 05
Blister formation on crusts of products baked from frozen
or retarded dough can affect the visual acceptance of some products.
Specifically designed to eliminate this problem, it should be
incorporated at the mixing stage in combination with a suitable bread
improver.
Use rate: 0.5% of flour weight.
Applications: All frozen dough products and doughs held under
chilled conditions prior to baking.
Fermex®
PR 03
Formulated to aid processing of pressed and sheeted pizza
and flat breads, combining dough relaxing enzymes and deactivated yeast
to prevent shrink-back and maintain uniform shape.
Use rate: 0.3% of flour weight.
Applications: Pressed and sheeted pizza and flat breads, soft
tortillas.
Fermex®
CR 105
Cysteine based relaxer where a clean label declaration is not
necessary.
Use rate: 0.5% of flour weight.
Applications: Pressed and sheeted pizza and flat breads, soft
tortillas.
Safpro
PR
Clean label, enzyme based dough relaxer.
Use rate: 0.5% of flour rate.
Applications: Pressed and sheeted pizza and flat breads, soft
tortillas.
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