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Cereclean, a 100% ’Clean Label’ preservative for bakery products

Catherine Ryall - 02-août-2018 15:54:01
Keenly aware of consumer expectations in terms of natural and ’Clean Label’ ingredients, Limagrain Céréales Ingrédients (LCI) is proud to present the newest addition to its range,  CERECLEAN . CERECLEAN  is a ’Clean Label’ preservative (fermented wheat flour) that provides the same results as a chemical preservative such as calcium propionate (additive E282), potassium sorbate (additive E202) or alcohol. Over time, breads, buns and pastries are susceptible to mould as well as to loss of flavour and texture. Bakery product preservatives slow this process down. In the past, for bread to keep, it was left to ferment for a long time ahead of baking. This process led to organic acids occurring naturally in the dough, which ensured a longer shelf life. Today, LCI revisits these old methods with CERECLEAN! CERECLEAN  is a fermented wheat flour with a controlled fermentation process, which provides a targeted production of naturally occurring organic acids to keep bakery products fresher for longer. Simple to use and with the reassurance that ’fermented wheat flour’ can be listed in the end-product ingredient list,  CERECLEAN  ensures the long shelf-life of breads, buns and pastries, without any loss of flavour or texture. Pauline Arramy, Bakery Market Manager at LCI, explains: " CERECLEAN   again demonstrates our expertise in functional flours and bread-making:   CERECLEAN   has the advantage of being more effective than the preservatives commonly used on the market today, for long shelf life, whilst being 100% ’Clean Label ’". More information? Pauline ARRAMY, Bakery Market Manager pauline.arramy@ limagrain.com  / +33 4 73 67 17 00 Limagrain Céréales Ingrédients (LCI) is a subsidiary of LIMAGRAIN, an agricultural cooperative group, creator and producer of plant varieties. Limagrain sell field seeds, vegetable seeds and cereal products.This understanding of the functionalities of each ingredient and each raw material, along with their interactions in the various processes used, enables LCI to develop authentic and functional cereal ingredients as solutions to improve clients’ products. Based on 100% traced chain managed by farmers who are members of the cooperative, Limagrain Céréales Ingrédients (LCI), creator of functional cereal ingredients for the food industry, has a turnover of more than 100 Million Euros, of which 40% is exported and transforms every year more than 200,000 tonnes of cereals for the markets: bakery, snacks, breakfast cereals, ready meals, dairy products and nutrition. The company has more than 260 employees over 6 production sites. The vocation of LCI is: "To be at the heart of a sustainable supply chain, to offer the best of cereals for a life enhanced by natural foods" www.lci.limagrain.com

Launch of LCI’s Touch range: functional ‘Clean Label’ ingredients for bakery products

Laure Bidault des Chaumes - 26-avr.-2017 11:28:32
        Ingredient transparency and the use of natural products are of increasing importance in the bread-making industry. In this context and as a pioneer in ‘Clean Label’ ingredients , Limagrain Céréales Ingrédients (LCI) unveils its new range of functional ingredients, LCI’s touch . The range combines functional flours and enzymes to provide new ‘Clean Label’ solutions. Through the various offerings of the range, ‘LCI’s touch’ range makes it possible to: -    replace up to 50% of added gluten  -    to increase dough hydration levels -    to reduce added salt -    to control softness and/or to reduce egg quantity by up to 20%        All 6 ingredients in the LCI’s touch range can be listed as ‘wheat flour’ in the end product ingredient list : - GLUSAFE is an ingredient which replaces up to 50% of added gluten in bread (sandwich bread loaves, traditional or artisanal bread). With GLUSAFE, no modification of the process or hydration is required and dough is improved (greater elasticity, enhanced texture, etc).  - GLUSAFE SWEET is available for viennoiserie and pastries.  - The unique ingredient HYDRA 0.2% increases dough hydration levels and reduces bread recipe costs.  - STOP SALT , an innovative nutritional solution, reduces the amount of salt added to recipes by up to 25%. STOPSALT can be used in recipes for traditional or artisanal breads, sandwich bread loaves and viennoiserie. With STOP SALT , dough retains its hydration and elasticity without becoming sticky. - CAKESOFT makes it possible to control the soft texture of pastries with a long shelf life. No additional water is required in recipes using cakeSoft. - SOFT EGG is used to reduce the amount of eggs by up to 20% in bakery products without adding allergens. SOFT EGG also increases product shelf life and results in bakery products with finer breadcrumbs. About Limagrain Céréales Ingrédients At the heart of the sustainable supply chain of the Limagrain cooperative group, Bakery by Limagrain Céréales Ingrédients creates cereal ingredients for professionals in the bakery industry. Experts in softness, nutrition and ‘Clean Label’ ingredients, Bakery by Limagrain Céréales Ingrédients supports clients with expert knowledge and passion, providing quality ingredients and offering tailored solutions to both today’s and tomorrow’s challenges in the industry. www.lci.limagrain.com  For more information about this press release, please contact: Business France UK  (The French Trade Commission in the UK) Catherine Ryall , Press Officer Email:   catherine.ryall@businessfrance.fr Tel:  + 44(0)207 024 3613 Website:    www.youbuyfrance.com/uk/    
About
Business France - The French Trade Commission in the UK  is the national agency supporting the international development of the French economy in the UK. It is responsible for fostering export growth by French businesses, as well as promoting and facilitating the UK’s investment in France. Business France promotes France’s companies, business image and nationwide attractiveness as an investment location, and also runs the VIE Programme in the UK. Founded on January 1, 2015 through a merger between UBIFRANCE and the Invest in France Agency, Business France has 1,500 members of staff, both in France and in 70 countries throughout the world, who work with a network of public- and private-sector partners. In September 2015, Patrick Manon was appointed the new Director of Business France in the UK. Prior to this appointment, Patrick was the Human Resources Director at Business France in Paris, which manages the recruitment of t

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