Functional bakery ingredients
Limagrain Céréales Ingrédients (LCI) has unveiled its new range of functional ingredients, Touch. The range combines functional flours and enzymes to provide clean label solutions.
Through the various offerings, the range makes it possible to: replace up to 50% of added gluten; increase dough hydration levels; reduce added salt; and control softness and/or reduce egg quantity by up to 20%.
All six ingredients in the Touch range – Glusafe, Glusafe Sweet, Hydra 0.2%, Stop Salt, Cakesoft and Soft Egg – can be listed as ‘wheat flour’ in the end product ingredient list.
