CLEAN LABEL SOLUTIONS FOR VIENNOISERIES AND YELLOW PASTRIES
Rich in fat, viennoiseries are an “eating pleasure”.
Whether their yellow dough is flaky or leavened, our solutions reduce the amount of butter, while maintaining the organoleptic properties of the products.
Our team of researchers and industrialists have discovered the benefits of durum wheat in viennoiseries and developed the ranges Gem, Pépite and Perle.
- Dusting flour
- Puff pastry
- Strudels and doughnuts
- Ethnic viennoiseries
- Milk bread
Our team of researchers and industrialists have discovered the benefits of durum wheat in viennoiseries and yellow pastries and developed the ranges Gem, Pépite and Perle.
The sensory benefits of our solutions vary according to the amount of product used, the recipe and the process. However, the following global characteristics stand out:
Taste: Toasted cereals, caramel and nutty butter notes
Colour: Light cream crumb or puff pastry with a golden crust
Texture: In all cases, the texture is light and meltingly soft without being pasty in the mouth. For puff pastry products, the crust is thin and crisp with regular layers. For other products, gain freshness and resilience of the crumb.
Hydration and water retention
The native properties of durum wheat give it a strong hydration capacity that is well preserved after cooking.
We have developed the products of our ranges by selecting the raw materials and processes that optimise these benefits.
Increased the amount of product manufactured by a kneading machine thanks to a high capacity of hydration that is preserved after cooking.
When using dusting flour, the absence of sticking reduces the line cleaning time.
A large number of Mediterranean products traditionally use durum wheat.
Certain diets, coupled with their art of living, give this region a strong legitimacy to promote many products.
You are looking for communication possibilities on nutritional claims for your product developments (less fat with less butter, source of protein and fiber,etc.).
Validated by various equipment manufacturers, our products can be used at 100% or in combination, keeping high performance indicators.
Formulation with fewer eggs
Containing Beta Carotene and source of protein, our solutions can reduce or eliminate eggs in different recipes.
Formulation with fewer artificial colours
Containing Beta Carotene, our solutions eliminate the use of certain artificial colours.
Formulation with fewer thickener
Our products reduce or eliminate the use of certain thickeners.
Formulation with fewer hyrdocolloids
Our products reduce or eliminate the use of certain hyrdocolloids.
Formulation with fewer dough expanders
Our products reduce or eliminate the use of certain dough expanders.