Baking & Snack - May 2024 - 99

added sugar when possible. Yeast is deprived of food.
Our Essential FSA 2013 dough conditioner will produce
sugar/substrate (glucose) so the yeast doesn't get
into substrate limitation and proof steadily and constantly
to desired proof height without the need to
add sugar.
Depending on the dough conditioner level, the sugar
produced in the dough will be consumed by the yeast as
it becomes available, or there could be an excess sugar
(not consumed by the yeast) produced with the Essential
FSA 2013 that will be left in the final bread.
How can this enzymatic solution help with
sugar management in other baked goods,
such as high-sugar breads or brioche?
In high-sugar bread and brioche recipes, a substantial
quantity of sugar is added to the dough at the beginning
of mixing. This high sugar content can, however,
create a challenge for yeast fermentation due to the
osmotic pressure it imposes. Usually, higher levels of
yeast are used to ferment the dough within an acceptable
proof time. This led us at Lallemand Baking to
the development of Essential FSA 2013.
Essential FSA 2013 helps reduce the sugar added all
at once in the dough, decreasing the osmotic pressure
on the yeast. This means that the yeast faces less stress
and can function optimally during fermentation. The
enzymes in Essential FSA 2013 constantly produce sugar
throughout the process, providing a steady supply of fermentable
sugars, promoting efficient fermentation. The
final sweetness of brioche (or any sweet bread) can be
fine-tuned by varying the level of Essential FSA 2013.
This allows bakers to achieve the desired flavor. Essential
FSA 2013 not only improves bread volume and crust
coloration but also provides a smart solution for managing
sugar levels in high-sugar doughs.
What other benefits can this solution offer?
In high-sugar bread, reducing the quantity of added
sugar by producing it with Essential FSA 2013 can allow
for proofing time reduction or yeast reduction while
maintaining the sweetness level. In the case of sugar replacement,
it can be a cost-reduction initiative as sugar
is increasing in price lately.
Bake Time Reduction
Discover Essential®
Bake Time Reduction
- our enzyme-based solution is designed to help bakers achieve
improved profi tability while signifi cantly reducing energy consumption.
START OPTIMIZING YOUR BAKER OPERATIONS TODAY.
1 Process optimization
2 Optimized throughput
3 Clean label alternative
4 Energy & water saving
USA +1 800 687 6483 or +1 901 547 1579
Canada +1 800 840 4047 or +1 514 522 2133
Mexico +1 800 710 4856 or +52 552 6205300
www.lallemandbaking.com
baking@lallemand.com
www.bakingbuisness.com / May 2024 Baking & Snack 99
http://www.lallemandbaking.com

Baking & Snack - May 2024

Table of Contents for the Digital Edition of Baking & Snack - May 2024

Baking & Snack - May 2024 - Intro
Baking & Snack - May 2024 - 1
Baking & Snack - May 2024 - 2
Baking & Snack - May 2024 - 3
Baking & Snack - May 2024 - 4
Baking & Snack - May 2024 - 5
Baking & Snack - May 2024 - 6
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