Organic Baguette
BIOMIX TOP BREAD
Incorporating improvers allows you to optimise the production process of both craft and plant bakery products as well as make adjustments and give your own character to your finished products: soft, crusty, texture, shelf life…They are crucial to your response to key market trends, which call for convenience and distinctive bakery and morning goods products, so that you are best able to satisfy consumer tastes and adapt to various methods of production and distribution.
To be selected according to the equipment used and how the baker likes to work (direct, cold blocking, slow proofing, bake-off on demand), the improver promotes a level of product uniformity from the mixing stage through to eating.
Intended for all kinds of craft applications: standard breads, speciality breads, pastry and brioche morning goods, snack products…. allowing for efficient working of the doughs, adding tolerance, regulating fermentation, obtaining a perfect result for baking and optimising product freshness.
| Improvement in the dough rheology and protein network | Fermentation control | Optimising freshness |
|---|---|---|
| GUSTAIN Souplesse | GUSTAIN Process | GUSTAIN Pain Fraîcheur |
| GUSTAIN Performance | GUSTAIN Froid CL | GUSTAIN Tendre & Moelleux |
| GUSTAIN PC Plus | GUSTAIN Snack Bun Bagel |
Improvement in the dough rheology and protein network
GUSTAIN Souplesse
Fermentation control
GUSTAIN Process
Optimising freshness
GUSTAIN Pain Fraîcheur
Improvement in the dough rheology and protein network
GUSTAIN Performance
Fermentation control
GUSTAIN Froid CL
Optimising freshness
GUSTAIN Tendre & Moelleux
Improvement in the dough rheology and protein network
Fermentation control
GUSTAIN PC Plus
Optimising freshness
GUSTAIN Snack Bun Bagel
The TENDRE & MOELLEUX (TENDER & SOFT) concept is responding to changing consumer habits and the opportunity for the baker to offer a craft product at self-service counters. Gustain® Tendre & Moelleux is a multiuse clean label improver which lends itself to the creation of range of pre-wrapped “soft” products: brioche, sandwich bread and rolls.
Standard or specific technological solutions for managing each stage in the production of bakery and morning goods products, improvers and additives which counter dough defects, control fermentation, safeguard production: tolerance, consistency, volume, product quality.
This includes technological solutions for improving the rheological and sensory characteristics of your doughs and finished products: aspect, texture, storage… - and for optimising production and logistics costs.
Since taking technical constraints into account is essential for the success of your finished products, the Formulation team in most cases constructs your improver according to all your parameters: application, ingredients, production process, types of materials…
TOP BREAD is a clean label concept that connects the baking improver to a simple, fast production process, to produce speciality, « premium » baguettes. Suitable for different production methods: frozen dough, frozen parbaked, direct… and available in several flavours: classic, amber, seeds, smoky.
The ADDIGERM® improvers meet a wide range of crusty or soft applications, production processes, distribution systems and consumption patterns and allow for selection of the appropriate solution.
| APPLICATIONS | PROCESS | CHARACTERIS- TICS |
|---|---|---|
| Fresh breads, baguettes, speciality breads, ciabattas | Direct | Clean Label |
| Sandwich breads, rolls and buns | Frozen dough | Organic |
| Brioche-style morning goods, brioches, milk breads | Frozen parbaked | Conventional |
| Flaky pastries, croissants, pains au chocolat, pains aux raisins, Swiss-style pastries | Fully baked frozen | CRC® |
| Doughnuts, doughnut rings, berliners | Pre-proofed | Kosher |
| Tortillas, wraps, flatbreads, Swedish breads | Oven-proofed | Halal |
| Pizzas | Pre-wrapped | |
| Biscuits, crispbreads | Long shelf-life |
APPLICATIONS
Fresh breads, baguettes, speciality breads, ciabattas
PROCESS
Direct
CHARACTERIS- TICS
Clean Label
APPLICATIONS
Sandwich breads, rolls and buns
PROCESS
Frozen dough
CHARACTERIS- TICS
Organic
APPLICATIONS
Brioche-style morning goods, brioches, milk breads
PROCESS
Frozen parbaked
CHARACTERIS- TICS
Conventional
APPLICATIONS
Flaky pastries, croissants, pains au chocolat, pains aux raisins, Swiss-style pastries
PROCESS
Fully baked frozen
CHARACTERIS- TICS
CRC®
APPLICATIONS
Doughnuts, doughnut rings, berliners
PROCESS
Pre-proofed
CHARACTERIS- TICS
Kosher
APPLICATIONS
Tortillas, wraps, flatbreads, Swedish breads
PROCESS
Oven-proofed
CHARACTERIS- TICS
Halal
APPLICATIONS
Pizzas
PROCESS
Pre-wrapped
CHARACTERIS- TICS
APPLICATIONS
Biscuits, crispbreads
PROCESS
Long shelf-life
CHARACTERIS- TICS
BIOMIX TOP BREAD
SOLUTEC FRESH Range
For bread, croissant, brioche
Clean Label Improver
ADDIGERM BRIOCHE TRESSEE 0755 CL
Dough sheets for new generation of baguettes
ADDIGERM FASTER BREAD CRC® 0755
ADDIGERM NUTRIA CL
For Clean Label sandwich bread
ADDIGERM SOFT SLICED BREAD 0305 CL NEW
Clean Label Improver
ADDIGERM FRESH CROISSANT 0905 CL
For Clean Label laminated dough
ADDIGERM PARBAKED LAMINATED 0155 CL
Clean Label improver for delayed fermentation
ADDIGERM PC 0305 CL
Ready-to-bake pastry brioche
ADDIGERM BRIOCHE FEUILLETEE PAC 0455
Improver for croissants
ADDIGERM CROISSANT CS 0455
Clean Label sandwich bread with no added sugar
ADDIGERM PDM WS 0755
Doughnut Improver
ADDIGERM DOUGHNUT RA 1205
Eurogerm has developed new, high-performance solutions for optimising cake doughs. With these, manufacturers of cakes, muffins, madeleines…are able to meet the challenges set by consumers for less additives, a long shelf-life, texture, freshness, cohesiveness…
Combining enzymatic expertise and « cake dough » management, the ADDIGERM® FRESH CAKE range is based on the formulation of specific enzymes for optimising crumb freshness, improving softness and shelf-life.
| Addigerm® Fresh Cake Range | Conventional | Enzymes produced from non-GMO strains | Organic | Gluten free |
|---|---|---|---|---|
| Butter cake | ✓ | |||
| Butter madeleine | ✓ | |||
| Sponge (mould and sheet) | ✓ | |||
| Cake MGV | ✓ | ✓ | ✓ | ✓ |
| Madeleine MGV | ✓ | ✓ | ✓ | ✓ |
| Muffin MGV | ✓ | ✓ | ✓ | ✓ |
Addigerm® Fresh Cake Range
Butter cake
Conventional
✓
Enzymes produced from non-GMO strains
Organic
Gluten free
Addigerm® Fresh Cake Range
Butter madeleine
Conventional
✓
Enzymes produced from non-GMO strains
Organic
Gluten free
Addigerm® Fresh Cake Range
Sponge (mould and sheet)
Conventional
✓
Enzymes produced from non-GMO strains
Organic
Gluten free
Addigerm® Fresh Cake Range
Cake MGV
Conventional
✓
Enzymes produced from non-GMO strains
✓
Organic
✓
Gluten free
✓
Addigerm® Fresh Cake Range
Madeleine MGV
Conventional
✓
Enzymes produced from non-GMO strains
✓
Organic
✓
Gluten free
✓
Addigerm® Fresh Cake Range
Muffin MGV
Conventional
✓
Enzymes produced from non-GMO strains
✓
Organic
✓
Gluten free
✓
In certain major export regions (Africa, Middle East, South America), you often come across pasta products made from soft wheat, which is cheaper but less suitable for this type of production, than durum wheat. Eurogerm offers news high-performing solutions combining expertise in enzymes, technological ingredients and application control, to stabilise your raw material costs and optimise sensory characteristics.
ALPHASE PA
Formulated using specific enzymes, these solutions allow you to improve the organoleptic qualities of soft wheat pastas, optimise production and match the quality standards of pastas made from durum wheat: aspect, firmness, elasticity, consistency when cooked…
ADDIGERM PA
Enzyme/ingredient combinations giving complete and complementary functionalities both as regards texture as well as colour.
SOLUTEC PA
Specific colour solutions selected especially for improving the yellow colour tones of raw and cooked pastas.
