LCI launches fermented wheat flour preservative for baked goods
03 Aug 2018 --- Limagrain Céréales Ingrédients (LCI) has launched Cereclean, its newest addition to its clean label range, developed in response to the awareness and expectation of natural and clean ingredients.
Cereclean is a preservative that provides the same results as a chemical preservative such as calcium propionate (additive E282), potassium sorbate (additive E202) or alcohol. 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.
Over time, bread, buns and pastries are susceptible to mold as well as to the loss of flavor 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 is revisiting these old methods with Cereclean.
Simple to use and with the reassurance that "fermented wheat flour" can be listed in the end-product ingredient list, Cereclean ensures the extended shelf-life of bread, buns and pastries, without any loss of flavor or texture, according to LCI.
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, while being 100 percent clean label.”
FoodIngredientsFirst has reached out to LCI for further details.
