Cereform brings a ‘clean label’ to its dough conditioner offering
<<back
As consumer demand for additive-free ingredients continues to increase, baking ingredients specialist, Cereform, is taking the lead in the industry with a brand new range of 'clean label' dough conditioners. Working with the latest enzyme technology, its new ceretec range has been specially formulated by the ingredients giant to bring bakers a selection of non-soya conditioners that are both emulsifier free and 'e-number friendly'.
Specifically designed for use in burger buns, morning rolls and pasta and unlike anything else on the market, the ceretec dough conditioners boast an improved manufacturing tolerance and offer a superior performance to bakers. A dryer dough surface means easier processing and the conditioners encourage increased water absorption, which results in higher yielding doughs for the customer.
Revolutionary enzyme technology also allows bakers to take advantage of a longer shelf life as well as a whiter crumb guarantee compared to other leading non-soya conditioners.
"Our new ceretec range is a direct response to the huge growth in consumer demand for additive-free products," says Charles Sutcliffe, technical director at Cereform.
"Offering bakers an added-value ingredient with simple label declarations is an innovative step forward not just for us but the industry as a whole. We always seek new opportunities to provide customers with the technical capability and process knowledge they need to produce quality end products and ceretec is our answer to the additive-free, cost-effective dough conditioner that customers are looking for."
Improving the texture, shelf life and appearance of bread, dough conditioners are a fundamental ingredient for commercial bakers. Reducing tackiness and enhancing pliability, they strengthen the starch (complex carbohydrate) as well as the gluten (the protein found in wheat) in the dough. This helps to prevent the overmixing of dough - a problem that can occur regularly when large quantities of bread are made at the same time - which leads to the irregular rising of bread and produces dense and ill-formed end products.
Conditioners also reduce mix time and the level of dough shrinkage, as well as controlling acidity for optimum yeast activity. Breads made with dough conditioners boast excellent grain, texture and crumb colour thanks to an improved flour and fermentation process.
As the UK's leading bakery ingredients supplier, Cereform offers one of the greatest choices of versatile and high tolerance dough conditioners, which are ideal for a range of baked products. Both liquid and powdered conditioners can be tailor-made to suit the mixing and baking process in the production of standard, premium and organic end products such as buns, rolls and bread.
<<back