Lesaffre launches slow-rising yeast in Japan for “complex flavors and textures”
25 Feb 2019 --- Global yeast and baking solution provider Lesaffre has launched a new yeast product for the Japanese bread industry, offering a traditional slow-rising yeast in a modern format. Launched at the Machinery, Materials, Marketing of Bakery and Confectionary (MOBAC) Show 2019, l’hirondelle 1895 is a semi-dry, frozen yeast inspired by “the French practice of bread making from 120 years ago that treasured time as an essential ingredient,” says Lesaffre.
With industry innovation focusing on speeding up processes and reducing baking times, l’hirondelle 1895 meets the changing tastes of Japanese consumers looking for healthier options. The yeasts’ long-fermentation process allows gases to release slowly, providing exceptional flavor and texture, while its frozen format provides flexibility and minimal wastage.
“Longer fermentation time allows the natural development of flavor in the dough, producing bread that is better for you,” explains Jean-Louis Bouvier, Technical Bakery Advisor at Lesaffre in France. “This specific yeast profile also provides a very nice oven spring as well as crumb texture that is more open and yellowish, which is very trendy now in France.”
Lesaffre, which distributes its yeast products through Nichifutsu Shoji, is launching l’hirondelle 1895 at the height of Japanese consumer interest in the crafting of artisanal bread. According to the yeast and baking solution provider, “sensory appeal is more important than ever with millennial consumers looking for social media share-worthiness in addition to taste and nutrition in food products.” This means that Japanese bakeries are continually looking to innovate to develop authentic and healthy baked goods, says Lesaffre.
Among the recent trends in Japan is a growing consumption of European-style bread, adjusted to Japanese tastes. “The crust is a little thinner and consumers here tend to like their bread slightly sweeter,” notes Tadashi Naruse, Founder of the bakery Train Bleu in Takayama. “Japanese consumers expect more from their bread. Slow-rising yeast allows me to create artisan-style bread with greater taste, aroma and texture.”
L’hirondelle 1895 is ideal for lean dough and sweetbreads and recipes using up to 15 percent sugar such as artisan baguettes, European bread, croissants and shokupan (a white and fluffy loaf) and suitable for artisan bakers, hotels, restaurants and caterers. The yeast is ideal for all baking processes such as sponge and dough and frozen dough.
One of the significant benefits of l’hirondelle 1895 is that it provides versatility because it rises slowly and can be easily stored, giving bread makers control of the production process, so nothing is wasted. The yeast is available in a modern, easy-to-use format. Its frozen, semi-dry formulation is available in bulk 3.5kg bags and 400g tetra packs with a screw cap that offers exceptional convenience. With a two-year shelf life at -18°C, the product can be stored and reused as needed.
With more competition and higher expectations from consumers in Japan, l’hirondelle 1895 seeks to provide a unique differentiator for bakeries and brands that want authentic bread.
“Lesaffre harnesses our 165-years of knowledge, the latest innovation and a great partnership with Nichifutsu Shoji to help breadmakers craft the finest bread in Japan,” comments Joergen Lundgaard, Managing Director of Lesaffre in APAC. “With more than 40 baking centers globally and 11 in Asia, we work with industrial and craft bakers to cater to the diverse and evolving tastes of modern bread lovers across Asia.”
FoodIngredientsFirst has reached out to Lesaffre for further details.
