Quick Clean Label in Bakery

Recently, Delavau Food Partners R&D Manager Alejandro Perez-Gonzalez presented at the Clean Label Conference on the topic of Faster Clean Label Bakery Formulation with Predictive Capabilities of Performance. In his presentation, Perez-Gonzalez demonstrates how Delavau’s optimized clean label conditioners perform as effectively as traditional ones to modify dough rheology and bake performance. Below is a summary of presentation highlights.

 

Clean_Label_Bakery_ListMany traditional dough strengtheners (like ADA, SSL, DATEM, potassium iodate) and dough relaxers (such as L-Cysteine and sodium metabisulfite) are not consumer-friendly on the label, but have traditionally been relied upon to achieve a desired sensory experience. Furthermore, clean label baked good reformulation can also be time-intensive.

 

Recognizing the demand for clean label solutions and the formulation challenges that come with doing so, Delavau developed clean label products to achieve the desired performance and experience in baked goods. Additionally, Delavau’s methodology of dough rheology data collection and analysis, which allows directional predictions of baker performance, enables faster product development and fewer bake line trials.

 

With Delavau’s Encore Plus™ 5450, a desirable sensory experience and clean label can be achieved in breads, sweet goods, and other bakery items. Additionally, clean label strengthening ingredient Encore Strong™ 5452 increased development time in line with a stronger gluten structure to support dough strength and tolerance, as well as promoted uniform grain and increased volume. Furthermore, Encore Relax™ 5451 delivers clean label dough extensibility and machinability, as well as consistent shape and size.

 

For more information on how Delavau can help you to quickly, effectively reformulate to achieve a clean label, get in touch. We’d welcome the opportunity to develop a solution for you.

Converting to Clean Label ESL Technology

Recent years have been challenging for bakers and bread brands, as consumer diet trends and health concerns have driven a reduction in the size of the market. Read more about solutions for addressing these concerns through clean label shelf-life extension and dough conditioning.