The possibilities of our application lab range from fine bakery to bread bakery. With the use of our yeast extracts we are improving taste and reducing sodium content of these applications. The reduction of sucrose is a hot topic in fine bakery and can be achieved by using Maltitol as a bulk sucrose replacer. As it is similar to sucrose in so many ways, replacement is relatively straight forward.
In bread and biscuit baking, dough relaxation can be achieved with a selection of the yeast extracts from our range that contain high levels of glutathione.
Bakery & Cereal Bars
Lesys™ Crystalline Maltitol can be used in a variety of sweet and savoury bakery and bar forms to capitalise on its healthy and beneficial characteristics. As it is similar to sugar in so many ways, replacement is relatively straight forward, and the resultant products could claim a variety of health benefits including ‘No sugar added’ and ‘Reduced in calorie’.