EXPERT VIEW


lowers very fast below pH 5.2. This is the first step in preventing rope formation by Bacillus subtilis and B cereus bacteria. These spore-forming bacteria can be a serious


infectious problem in bakeries, rendering bread unpalatable. In the second phase nutrients are liberated by the enzymes in Sonextra Sustain to speed up the fermentation and growth of the lactic acid bacteria and yeast. In this phase the pH is lowered further to ca. 4.2. The growth of the micro- organisms is responsible for the third phase, as they inhibit growth of the rope forming bacteria. Next to reducing the risk of rope formation,


Sonextra Sustain speeds up the sour dough process. Normally this takes 48-72 hours, so several days. With Sonextra Sustain optimum fermentation


times are decreased by a factor 4 to 6 and is largely complete within 12 hours at 30C, which enables the bakery to process the leftover and waste bread within 24 hours. The process is quite robust with respect to fermentation times and temperatures and the conditions are very flexible to suit the most optimal conditions in a bakery. Up to 20 per cent on flour basis can be used in


the final bread recipe without an effect on dough properties and bread quality (volume, structure), except that flavour and softness are improved. This was confirmed by consumer panel


evaluation of white bread and multi cereal bread made with Sonextra Sustain fermented bread. On an industrial scale a broad range of bread types have been proven to be a good raw material for


this concept: from white toast bread to multi cereal bread, from buns to bagels, from dried toast bread to bread with preservation. Also in sandwich production, where the leftovers from the ends of the bread form a considerable part of the waste, the use of Sonextra Sustain is an interesting application. Sonextra Sustain is able to close the production


cycle in a sustainable way by serving the three P’s: n


animal feed n


Profit will be generated as precious food is not


downgraded to lower costing feed or waste When it comes to sustainable solutions,


Sonneveld wants to take its responsibility in the bakery chain. Sonneveld has reduced the dustiness of their


powder improvers already 15 years ago. Sonneveld has been using non-hardened low TFA fats in its liquid, paste, block and powder improvers since 2008. Sonneveld has banned animal based cystein in


2008. In 2007 Sonneveld launched Proson Taste, a flavour enricher which enables the reduction of salt up to 50 per cent. More recently, Sonneveld has concentrated many of its bread improvers which reduces transportation, storage space and working capital. n More information: www.theprofitofwaste.com www.sonneveld.com/en/sonneveld/About_Sonn eveld/CSR_Thinking_


European Baker Magazine - Digital Digest • www.worldbakers.com 9­


People will like the profound flavour and softness n Planet will not be loaded by more waste or


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