1Clean

Label in

pastry

,

CMC, Guar gum,

Locust bean gum

Why do we use food additives in pastry applications ?

Modifies the batter viscosity, mainly at cold T°

Improve batter stability which contribute to

slow staling

UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |2

AlginateContributes a « gel-like » functionnality

which create a softer texture

Xanthan gumIncreases rise in the cake by entrapping

leavening gagses ans suspending any

inclusions added to the cake batter

Raising Agents(Potassium Carbonate, Diphosphates,

Calcium Phosphate, Glucono-Delta-

Lactone, Calcium Lactate)

Provide aeration by production of gases

Good volume

How to simplify the declaration of ingredients ?Example in cakes

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E471 : mono and diglycerides of fatty acidsE475 : polyglycerol esters of fatty acids

Functional wheat flour

4 UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |

E471: mono and diglycerides of fatty acids

E475: polyglycerol esters of fatty acids

Wheat flour

Relaxing of the dough

Softness

Freshness / Anti-staling

Example of ingredient: westhove wheat TM80

Granulated wheat flour

Declaration: wheat flour and transparent in declaration

Process benefits: viscosity consistency

Sensory benefits: moist, fresh and soft along shellife

How to simplify the declaration of ingredients ?Example in cakes

INGREDIENTS: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar,

Rapeseed Oil, Milk Chocolate Chips (11%), Pasteurised Egg, Water, Humectant (Glycerol),

Pasteurised Egg White, Maize Starch, Whey Powder (Milk), Raising Agents (Potassium

Carbonate, Diphosphates, Calcium Phosphate, Glucono-Delta-Lactone, Calcium Lactate), Milk

Proteins, Emulsifier (Sodium Stearoyl-2-Lactylate), Cornflour, Preservative (Potassium Sorbate),

Flavouring, Stabiliser (Xanthan Gum), Acidity Regulator (Citric Acid).

Milk Chocolate Chips contain: Sugar, Cocoa Butter, Dried Skimmed Milk, Dried Whole Milk,

Cocoa Mass, Whey Powder (Milk), Milk Fat, Emulsifier (Soya Lecithins), Flavouring.

How to simplify the declaration of ingredients ?Example in chocolate chip muffins

5UK BAKERY SEMINAR | AVRIL 2016 | CONFIDENTIEL |

Stabilizer: xanthan gum

Functional wheat flour

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E415: xanthan gum

Wheat flour

Suspension of the inclusions

Example of ingredient: westhove wheat 7418

Instant flour (pregelatinized)

Declaration: wheat flour and transparent in declaration

Increasing of the batter viscosity

Sofness along shelflife

How to simplify the declaration of ingredients ?Example in chocolate chip muffins

Control Trial with 3% of WW7418

How to simplify the declaration of ingredients ?Example in tart

7UK BAKERY SEMINAR | AVRIL 2016 | CONFIDENTIEL |

Breadcrumbs: wheat flour (with added calcium,

iron, niacin, thiamin), yeast, salt, spirit vinegar, soya flour, emulsifier, (mono&diacetyl tartaric acid esters of mono&diglycerides of fatty acids), vegetable oils (rapeseed, palm), flour treatment agent (ascorbic acid)

Functional wheat flour

8 UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |

Breadcrumbs: wheat flour (with added calcium, iron, niacin,

thiamin), yeast, salt, spirit vinegar, soya flour, emulsifier,

(mono&diacetyl tartaric acid esters of mono&diglycerides of fatty

acids), vegetable oils (rapeseed, palm), flour treatment agent

(ascorbic acid)

Wheat flour

Water absorption

Crispiness

Example of ingredient: westhove wheat TM20

Granulated wheat flour

Transparent declaration

Water binding capacity

Avoid water releasing

Crispiness

How to simplify the declaration of ingredients ?Example in cakes

Clean

Label in

bread

9UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |

,

By enzymesThese proteinscatalyse chemicalreactions and produce the additives in situ and / or do the sameactions as additives

By functionalingredientsThese ingredientsdevelop viscosity, and synergies withother doughcomponents and they can replace some texturizers.

How to replace additives in bread applications ?

Lipases

Glucose oxydase

Hemicellulases, celullases

Transglutaminases

Amylases …

Functional flours

Fibers

Fermented ingredients

Vital wheat gluten

…

UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |10

The challenges of replacing additives …

11 UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |

Get the same dough and

bread characteristics than

with additives

To be as tolerant with clean

label solutions as with

additives

To be able to adapt the

recipes and the process

parameters

Dough machinability

Dough tolerance

Bread volume

Crumb softness

…

With enzymes, more

interactions occur with the

components of the

recipes

Their actions are delayed

compared to additives

Additives are working in

quite every conditions of

T°, pH, moisture …

Enzymes are sensitive to

external conditions and

to the substrate

12UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |

Sliced white bread

INGREDIENTS : Wheat Flour (calcium carbonate, Iron, Niacin, Thiamin) Water, Yeast, Soya Flour , salt , Preservative: E282, Emulsifiers : E 472e, E471, Flour treatment agent : Ascorbic acid (E300)

ALLERGY ADVICE : For allergens including

cereals containing gluten , see ingredients in bold

Sliced white bread

INGREDIENTS : Wheat Flour (calcium carbonate, Iron, Niacin, Thiamin) Water, Yeast, wheat gluten, fermented wheat flour, Soya Flour, salt .

ALLERGY ADVICE : For allergens including

cereals containing gluten , see ingredients in bold

Ascorbic acid

Deshydroascorbic acid

Ascorbic acid

1/2 O2

H2O

Acsorbic acid

Oxydase

(in the flour)

RSH

RSSR

disulfur

protein

réductase

Ascorbic acid E300 creates disulfide bonds

RSSR inside the gluten

network and brings dough

elasticity and tolerance

Gluconic acid

glucoseO2

H2O2 RSH

RSSR

GOX

Glucose

oxydase

H2O

Glucose oxydasecreates disulfide bonds RSSR inside the gluten

network and brings dough elasticity and tolerance.

The action is delayed compared to ascorbic acid

Datem E472eestablishes hydrogen

bounds with proteins and

brings dough tolerance

and bread oven spring

Phospholipase

Phospholipaseproduces Datem inside which establishes

hydrogen bounds with proteins and brings dough

tolerance and bread oven spring

Transglutaminasecreates bonds between some of the amino acids

of the gluten. It strengthens the gluten network

and gives more dough tolerance

How to clean up your label …

How to clean up your label …

13UK BAKERY SEMINAR | May 2019| CONFIDENTIEL |

Sliced white bread

INGREDIENTS : Wheat Flour (calcium carbonate, Iron, Niacin, Thiamin) Water, Yeast, Soya Flour , salt , Preservative: E282, Emulsifiers : E 472e, E471, Flour treatment agent : Ascorbic acid (E300)

ALLERGY ADVICE : For allergens including

cereals containing gluten , see ingredients in bold

Sliced white bread

INGREDIENTS : Wheat Flour (calcium carbonate, Iron, Niacin, Thiamin) Water, Yeast, wheat gluten , fermented wheat flour, Soya Flour , salt .

ALLERGY ADVICE : For allergens including

cereals containing gluten , see ingredients in bold

Calcium propionate inhibit moulds development

Fermented flours contain organic acids which inhibit

mould development as chemical

preservatives

Monoglycerides E471complex starch molecules and

avoid starch retrogradation and

stalin. It modify crumb softness

and resilience

Lipaseproduces monoglycerides in situ

which make the crumb more finer

Amylases hydrolyse starch molecules and avoid

retrogradation and staling

Functional flours modify the water retention and act on

the crumb softness and resilience

In conclusion :

14 UK BAKERY SEMINAR | AVRIL 2016 | CONFIDENTIEL |

Solutions for

cleaning the

labels is

possible

Need to think globally :

Raw material quality,

innovative ingredients,

recipes, process

15

Thank you