LCI Launches a Key Solution for Rye Bread
“Westhove whole rye H1 is a functional whole rye flour which lets you obtain a quality soft and chewy full rye or mixed rye/wheat bread, while bringing you cost-effective benefits in case of guar substitution,” explains LCI’s Noémie Jonnez.
4 Oct 2012 --- Limagrain Céréales Ingrédients (LCI) offers a new solution dedicated to bakery markets for rye bread.
“Westhove whole rye H1 is a functional whole rye flour which lets you obtain a quality soft and chewy full rye or mixed rye/wheat bread, while bringing you cost-effective benefits in case of guar substitution,” explains LCI’s Noémie Jonnez.
“Westhove whole rye H1 brings a real texture improvement to your rye breads. It allows fresh keeping and meets consumer expectations by bringing moisture in the mouth.
“The crumb has a better texture and is chewy and not crumbly. Our solution guarantees a stabilisation of texture over time and, therefore, a better shelf life.
“Also, guar gum suffers from strong market fluctuations and becomes increasingly expensive, causing real impacts on recipe costs. With the substitution of guar gum by westhove whole rye H1, you can avoid this issue and save up more than 50% on your correction costs,” she adds.
There has been a new addition to the Puffed Cakes family in recent years with the appearance of micro pellets. The range from Limagrain Cereales Ingrédients (LCI) now includes multi-cereal and potato pellets.
“These light chips are expanded at high temperature in a mould. They have a major advantage over all their rivals as they contain no cooking fats, but remain just as crunchy and melt-in-the-mouth,” explains Patricia Panel-Dusséaux, Marketing Manager at LCI.
“We see that puffed cakes are really taking off. Their multi-cereal formulas, mixes, different shapes and textures mean that pleasure and health go hand-in-hand.
“LCI have developed new nutritional cereal-based micro pellets (maize, multicereal), with a very a light texture and excellent process behaviour. These pellets allow many possibilities of differentiation on the biscuit or rusk market – whether alone or mixed with other raw materials,” she adds.
