How POWERFRESH® ACE 2000 helps industrial bakeries save on costs and quality

🌾 Baking Enzymes = Softer Texture, Longer Freshness & Better Efficiency Behind every perfect loaf is science at work. Enzymes in baking aren’t just about volume — they improve dough handling, enhance softness, extend shelf life, and deliver consistent quality while reducing dependency on chemical additives. ✅ Softer, fresher baked goods ✅ Improved dough stability & machinability ✅ Cost-efficient & clean-label solutions At Catalex Bio, we help bakeries achieve more with enzyme innovation. 👉 Explore more: https://lnkd.in/gv8wt5Rk #BakeryInnovation #Enzymes #FoodTechnology #SustainableBaking

The baking industry is facing three relentless challenges: 1️⃣ Keep bread fresher for longer. 2️⃣ Stabilize performance despite raw material fluctuations. 3️⃣ Innovate within cost and clean-label constraints. The good news? Enzymes can be the answer. They: - Extend softness naturally, - Balance flour variability, and - Replace costly or artificial ingredients. ✅ Do these three things effectively, and you won’t just survive… you’ll lead the baking industry. GRAINAR

Flowhey® – Performance Adapted to Your Needs At Lactalis Ingredients, we design our ingredients to support your performance. Flowhey® our range of high fluidity sweet whey powders are engineered to enhance both your storage management and production efficiency. ✅ Longer and safer storage, even in hot and humid climates ✅ Fast, residue-free bag emptying, for clean and controlled production environments These benefits translate directly into smoother operations and better results across key applications: 🥛 Sweetened Condensed Milks & Creamers 🍫 Chocolate Products (bars, fillings, toppings…) 🍪 Biscuits & Baked Goods 📽️ Watch the video to discover our range, applications, and benefits in action! #Flowhey #LactalisIngredients #SweetWheyPowders #HighFluidity

✅ Ever wondered why bakers talk about "matured flour"? When wheat flour is freshly milled, it’s called green or immature. At this stage, it isn’t ideal for baking. Over time (or with the help of oxidizing agents like ascorbic acid, chlorine dioxide, or potassium bromate), flour undergoes maturation — a process that improves its performance in baking. Here’s how maturation benefits flour and bakers: 🔬 Key Changes in Matured Flour 1️⃣ Gluten Strengthening – Proteins become stronger and more elastic, helping dough trap gases better. 2️⃣ Bleaching of Pigments – Carotenoids are oxidized, giving flour a whiter and brighter look, perfect for bread and cakes. 3️⃣ Controlled Enzyme Activity – Excess enzyme action is reduced, ensuring predictable fermentation and stable results. 4️⃣ Better Water Absorption – Leads to smoother mixing, consistent kneading, and improved dough handling. 🍞 Why Bakers Love Matured Flour Produces lighter, higher-volume loaves Gives fine, even crumb texture Provides consistent, reliable results Improves dough elasticity and handling 👉 In short: matured flour = stronger dough, better texture, whiter products, and more reliable baking.

In baking, we all share the same dream: to create healthier, higher-quality, and longer-lasting bread. In recent years, one key player has emerged in this pursuit: dietary fiber. But here’s the secret—adding fiber alone isn’t enough; the type of fiber and the conditions in which it’s used can completely change the outcome. A recent study makes this crystal clear. When pectin is added to Bake-Off Technology breads, loaf volume is preserved, and staling slows down. The result? Softer, fresher bread that consumers love. On the other hand, resistant starch or fiber blends don’t always deliver the same success—sometimes reducing loaf volume and increasing crumb firmness. Another crucial factor is storage temperature. Bake off technology breads stored at 4 °C stale much faster, while frozen storage at –18 °C helps maintain both volume and softness for longer. The story is simple but powerful: in baking, there’s no single magic ingredient. Real quality comes when formulation, storage, and baking stages are optimized together. Only then can we consistently offer bread that tastes “as fresh as the first day.”

🍞 Imagine stopping by the bakery on your way to work. The bread is warm, crisp, and smells irresistible. But just two days later, it becomes hard, flavorless, and unappealing. This process is called staling—and it costs the world millions of tons of wasted bread every year. In the U.S. alone, research shows that about 8% of the 14 billion pounds of bread produced annually is returned due to staling. Why does this happen? For decades, scientists debated the cause: moisture loss, gluten changes, crust influence… But the strongest explanation is starch retrogradation. During baking, starch gelatinizes, but over time it gradually returns to a crystalline form. The result? A firmer, drier crumb and that familiar “stale” texture. So, how can we fight it? 🔹 High-protein flours slow down staling. 🔹 Fats and emulsifiers keep the crumb soft for longer. 🔹 Freezing is highly effective in delaying retrogradation. 🔹 Packaging protects the crust, but ironically accelerates crumb staling. We can’t stop bread from staling completely. But we can slow it down, extending freshness for consumers and reducing economic loss for producers. Even small improvements in shelf life can mean millions of loaves saved from waste.

🍞 From Grain to Loaf: The Bread Manufacturing Process 🥖🏭 Bread is one of the most widely consumed foods around the world, but have you ever wondered how it’s made on an industrial scale? The process involves several key steps: 1️⃣ Mixing Ingredients – Flour, yeast, water, sugar, and other ingredients are mixed to form dough. 2️⃣ Kneading – Dough is kneaded to develop gluten, giving the bread its structure. 3️⃣ Fermentation – Dough rests to allow yeast to work, producing gas for the rise. 4️⃣ Shaping & Molding – Dough is shaped into uniform loaves or buns. 5️⃣ Baking – Precision-controlled ovens bake the dough into golden loaves. 6️⃣ Cooling & Packaging – After cooling, the bread is sliced (if needed), packaged, and made ready for delivery. 🥖 Freshly baked ⚙️ Automated precision 🌾 From farm to table Here’s a behind-the-scenes look at how technology and tradition combine to make the bread we enjoy daily. #ManufacturingProcess | #FoodIndustry | #Bakery | #Automation | #IndustrialManufacturing | #ProductDesign | #Innovation | #FoodProcessing | #SupplyChain | #FreshBread

🥐Potassium Bromate in Baked Goods 🍞 The use of potassium bromates in U.S. commercial baking to strengthen dough and improve texture raises concerns about its potential health effects❌ Find out why this additive is banned in the EU and many other countries, and the implications for consumers of baked goods🍪 https://lnkd.in/gz5DAmak 

The snack and confectionery industry is a market driven by innovation and the demand for new flavor and texture experiences. Modern machinery in this sector is the engine of this revolution. These equipment pieces not only ensure mass production. They also allow for precise control over ingredient mixing, molding, baking, or extrusion to achieve consistently delicious products. Cutting-edge technology ensures that every snack and sweet meets the highest food quality and safety standards. #SnackProduction #ConfectioneryEquipment #FoodTech #SweetTreats #ConectNext - https://lnkd.in/d3HhU_qA

At the California Wheat Commission, we evaluate flour functionality the artisan way—through #sourdough bread. 🥖 Our standardized test follows a long fermentation protocol spanning two full days: 🌾Levain build: 16 hours (natural preferment) 🌾Bulk fermentation: 16 hours at controlled conditions 🌾Formula: 100% flour, 70% water, 2% salt, 30% levain At each stage, we document dough performance—mixing tolerance, fermentation activity, pre-shape and shaping strength, and proofing stability. Finished loaves are assessed for: ✨️Exterior quality: crust color, loaf volume, and cut expression ✨️Interior quality: crumb openness, cell wall thickness, uniformity, and texture ✨️Sensory attributes: flavor, aroma, and mouthfeel This protocol highlights how flours differ in gas retention, gluten strength, and fermentation tolerance. By combining quantitative scoring with sensory evaluation, we connect wheat quality directly to baking performance—ensuring that every flour is tested where it truly matters: in the bread itself. 🍞 #California #Wheat tested by #variety Stay tuned for our final Crop Quality Report coming out in September.