Limagrain Céréales Ingrédients (LCI) presents the newest addition to its range, Cereclean, a clean-label preservative (fermented wheat flour) that provides the same results as a chemical preservative such as calcium propionate (additive E282), potassium sorbate (additive E202) or alcohol.
Over time, breads, buns and pastries are susceptible to mold as well as to loss of flavor and texture. Preservatives for bakery goods 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. LCI claims to revisit these old methods with its new preservative.
This 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, according to LCI.
Easy to use, Cereclean ensures the long shelf-life of breads, buns and pastries, without any loss of flavor or texture, LCI says, while it also brings the added value of being able to list “fermented wheat flour” in the end product’s ingredient list.
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, whilst being 100% clean label”.