Limagrain Launches Clean Label Alternatives
LCI offers farigel wheat 7418. At 1-3% of the total recipe, this instant reference, used cold, ensures that added ingredients – such as pieces of fruit or chocolate chips - are evenly distributed.
23 Apr 2010 --- Limagrain (LCI) have developed a range of products that provide ‘clean label’ alternatives to achieving three important cake making objectives: controlling the dough rheology, keeping the cake soft, and suspending added ingredients.
1.Controlling the dough rheology and the viscosity of dough is a critical issue for manufacturers. A dough that is too liquid will prevent the product from developing properly and the desired volume from being obtained – while a dough that is too thick will curb pumping on the production lines. Also, for marble textures, it is essential to have exactly the same regular dough for both parts. For these challenges, we have developed two ‘clean label’ functional flours as alternatives to the hydrocolloids often used: farigel wheat H1 and farigel wheat 7418. When incorporated from 1-5% of the total recipe, these invisible solutions - which can be labelled as ‘wheat flour’ - will allow you to control the viscosity of your dough.
2.Keeping the cake soft is a continuing objective for products such as sponge cakes, madeleines and muffins. Manufacturers endeavour to increase both the initial softness and shelf life. LCI have a tailored ingredient that limits the retrogradation and staleness of products, while maintaining the dough characteristics and volume of finished products. Farigel wheat 80 is an extremely fluid granular functional flour with controlled particle size. Thanks to its controlled rheology and binding with water before and during baking, the product stays soft throughout its shelf life. An analysis of the texture shows greater softness and slower staling using 2% farigel wheat 80 in a typical muffin recipe.
3.Suspending added ingredients in products requires even distribution across slices. Alternative solutions must therefore have highly effective viscosifying and suspensoid properties. LCI offers farigel wheat 7418. At 1-3% of the total recipe, this instant reference, used cold, ensures that added ingredients – such as pieces of fruit or chocolate chips - are evenly distributed.
