{"id":31430,"date":"2025-03-17T03:25:21","date_gmt":"2025-03-17T03:25:21","guid":{"rendered":"https:\/\/lesaffrebd.jin.services\/?p=31430"},"modified":"2025-05-07T04:46:03","modified_gmt":"2025-05-07T04:46:03","slug":"meeting-consumer-industry-needs-longer-shelf-life","status":"publish","type":"post","link":"https:\/\/lesaffrebd.jin.services\/en\/insights\/meeting-consumer-industry-needs-longer-shelf-life\/","title":{"rendered":"Meeting consumer and industry needs for longer shelf-life bakery products"},"content":{"rendered":"\n

Keeping Bread Fresh \u2013 which option is best?<\/em><\/p>\n\n\n\n

As the demand for convenient<\/a>, on-the-go packaged bread is on the rise across Asia Pacific, bakers face the challenge of maintaining quality while meeting consumer expectations for freshness. With many consumers purchasing bread for later consumption or focusing on reducing food waste, and manufacturers looking to ease logistic and distribution issues, ensuring that your bread remains soft, chewy, and fresh is essential.<\/p>\n\n\n\n

Finding the Right Freshness Solution<\/strong><\/h4>\n\n\n\n

Effective bread freshness depends on your expertise, processes, equipment, and baking skills. At Lesaffre, we provide tailored made solutions for both frozen dough and freshly baked, packaged bread, designed to maintain freshness for several months.<\/p>\n\n\n\n

Frozen Dough Solutions<\/strong><\/h5>\n\n\n\n

Lesaffre\u2019s Frozen Dough solutions include specialized frozen yeasts<\/a> and bread improvers<\/a> that withstand harsh freezing conditions regardless of the process; – ready to mould, unproof frozen, pre-proofed, par-baked, or fully baked frozen. Our L\u2019hirondelle\u00ae<\/sup> L.H.I.S. frozen yeast<\/strong> is ideal for a wide range of frozen applications, preserving fermentative power and dough properties for optimal control. L.H.I.S. frozen yeast remains fluid at temperatures as low as -20\u00b0C, ensuring ease of integration into any dough mixture. With the combination of MAGIMIX\u00ae<\/sup> BLUE<\/strong> together with BAKER\u2019S BONUS RS190<\/strong> deactivated yeast, bakers can produce high quality and consistent frozen breads & pastries.<\/p>\n\n\n\n

Freshly Baked Packaged Bread Solutions\u2028<\/strong><\/h5>\n\n\n\n

Producing freshly baked prepackaged bread requires complex conditions. Our MAGIMIX\u00ae<\/sup> Extended Shelf-Life<\/strong> range and LIVENDO\u00ae<\/sup> Sourdough<\/strong> solutions, combined with our yeasts and technical expertise, enable you to produce and prolong the shelf-life, freshness, and quality of breads and other baked products for longer period of time without sacrificing the texture and overall sensory attributes. This not only improves product quality but also enhances your competitiveness in the market.<\/p>\n\n\n\n

Expert Support<\/strong><\/h4>\n\n\n\n

Our Baking Center\u2122<\/sup> advisors are ready to provide tailored advice on recipes and processes for the optimal use of our solutions, making your daily operations easier.<\/p>\n\n\n\n

Let\u2019s Connect!<\/strong><\/h4>\n\n\n\n

To learn more about how Lesaffre can help you meet consumer and industry needs for longer shelf-life breads, email us at apac@lesaffre.com.<\/a><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Keeping Bread Fresh \u2013 which option is best? As the demand for convenient, on-the-go packaged bread is on the rise across Asia Pacific, bakers face the challenge of maintaining quality while meeting consumer expectations for freshness. With many consumers purchasing bread for later consumption or focusing on reducing food waste, and manufacturers looking to ease […]<\/p>\n","protected":false},"author":1,"featured_media":31545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[26,29],"tags":[],"class_list":["post-31430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consumer-trends","category-insights"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/posts\/31430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/comments?post=31430"}],"version-history":[{"count":8,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/posts\/31430\/revisions"}],"predecessor-version":[{"id":31743,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/posts\/31430\/revisions\/31743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/media\/31545"}],"wp:attachment":[{"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/media?parent=31430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/categories?post=31430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesaffrebd.jin.services\/en\/wp-json\/wp\/v2\/tags?post=31430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}