EXPERT VIEW


our hydrothermic ‘farigel’ process to give an ingredient that will texturise, thicken and add softness to cakes and crispness to biscuits. Also, our flours bring a creamy texture and are a replacement for fat and sugar and of hydrocolloids and starch. And, of course, this is all ‘clean label’ – cereal flours with no E


numbers. That is a keyword for all we do. We know that the present-day objective of manufacturers in the


baking industry is to meet the growing expectation of customers who are calling for more natural products. They must adopt the ‘clean label attitude’ while maintaining the


functional aspects of their ingredients – but cutting down the list of ingredients by eliminating additives isn’t always a simple task. These substances have highly effective functional properties that are sometimes difficult to reproduce. Our expertise has forged a unique way of obtaining functional


and authentic ingredients. We combine different varieties of cereals with our farigel process to naturally modify the intrinsic properties of natural cereals. Depending on the parameters adopted, we make a wide range


of functional flours, with high performance properties (eg texturation, reproducing the effects of modified starch and reduction of fat) for a wide array of applications. By combining these functional flours with the other baking


ingredients, we produce alternative solutions to additives, allowing the ‘clean label’ designation.” In the spring, we announced a new ingredient, Hydra 0.2%,


which increases dough hydration for bakers and brings a unique combination of functional ingredients, giving an economical solution with a dosage of 0.2 per cent and is used in addition to a standard dough conditioner. It is an invisible, clean label solution with a ‘wheat flour’ label. By hydrating the dough more, there is a direct cost saving on the


bowl recipe, an increase in the number of products per bowl, a decrease in the lack of water during the baking time – giving a possible reduction in the division weight – and an improvement in the link of water modification to cooking scale. Most important, there is improved product quality. A second example was at FIE in Paris at the end of 2011 when we


launched a clean label improver specifically developed for Danish Pastries. With their thin and consistent flaky pastry, these products must


be crispy and voluminous, so by using our knowledge of different types of flour and their interactions with ingredients and processes, we developed an improver specifically for these products, called ‘Danish Pastry Amel’ which provides good volume and crispier finished products – and it is clean label – so we satisfy the expectations of both consumers and manufacturers.” In the future we can see that ingredients need to be more


‘additives free’, ‘clean label’ and ‘nutritional’ while never losing the taste and freshness of the product. Hence, from the field to the mill and from research to production, LCI will continue to develop our unique expertise in cereals. n


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


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