By Ashley Beech, Bakery Applications Development Manager, Corbion
Fermentation-based ingredients support dough processing and clean/er labels. With the right recipe, it’s a win-win, when manufacturing better-for-you baked goods.
Crafting cleaner labels while ensuring efficient processing requires a careful balance between ingredient simplicity and functionality. In dough forming, this means promoting proper gluten development without traditional additives, achieving the perfect harmony of extensibility and elasticity for seamless machinability, and preventing issues like stickiness or excessive dryness that could disrupt automated workflows.
To achieve these goals, bakers and food manufacturers must address the following challenges:
+ Ingredient selection: The first step in creating clean labels is choosing simple and recognizable ingredients. However, not all clean ingredients have the same functional properties as traditional additives. This means that careful consideration must be given to finding suitable replacements that can mimic the desired effects of certain additives.
+ Formulation optimization: Once ingredients are selected, it is important to optimize their proportions for optimal dough formation. This involves balancing factors such as hydration levels, fermentation times, and mixing intensities to create a stable dough with good extensibility and elasticity for efficient processing.
+ Processing conditions: Clean label doughs may require different processing conditions compared to traditional doughs. This could include adjustments in mixing times, temperatures, or mechanical settings on machinery. It is important to carefully test and monitor these conditions during production to ensure consistent results.
By carefully addressing these challenges, bakers can successfully craft clean labels without compromising on efficiency.
Natural ingredients
Natural ingredients, such as enzymes and plant-based emulsifiers, provide powerful solutions for improving dough machinability and maintaining consistent product quality. Enzymes such as amylases and proteases enhance dough rheology, making it easier to work with while ensuring reliable volume and texture. Meanwhile, plant-based emulsifiers such as lecithin improve dough elasticity and stability, allowing for smoother machine processing and a more uniform crumb structure. By incorporating these natural components, bakers can streamline their production processes while catering to the rising demand for clean-label, premium baked goods.
The functionality of traditional preservatives can be effectively replicated through a combination of natural ingredients and process optimization. Natural antimicrobials like vinegar and fermented ingredients are commonly used to inhibit microbial growth and extend shelf life. Enzymatic solutions also play a key role in preserving product softness, enhancing texture, and improving stability during storage.
Extended shelf life, naturally
In addition to ingredient-based solutions, adjustments to processing methods can further enhance product quality, without having to rely on preservatives. Techniques such as fine-tuning baking times and temperatures, optimizing packaging to reduce oxygen exposure, and implementing advanced sanitation practices can significantly contribute to maintaining freshness and shelf life. By integrating these strategies, bakers can successfully replace artificial preservatives while preserving desired functionalities, all while meeting growing consumer demand for clean-label, nature-
based products.
”Fermentation-based ingredients stand out due to their precision in development and testing, ensuring high purity and consistency.”
Nature-based antimicrobials, combined with natural antioxidants, can effectively support extended shelf life by maintaining freshness and protecting product quality. Antioxidants prevent oxidation, which ensures product quality and stability of baked goods over time.
Long-life baked goods are achievable when combining nature-based antimicrobials to manage microbial stability, antioxidants to ensure product quality, and Extended Shelf Life (ESL) solutions to preserve texture and softness. Combined with proper packaging and storage practices, they provide a clean-label approach to extending shelf life while meeting the quality needs of the brand.
Fermentation creates solutions
Fermentation-based ingredients stand out due to their precision in development and testing, ensuring high purity and consistency. Enzymes offer opportunities to enhance gluten networks, maintain hydration, and naturally extend shelf life in baked goods.
In addition, fermentation-based antimicrobials offer clean-label alternatives to chemical preservatives. Acids created through fermentation aid in pH control and can be paired with preservation solutions.
Fermentation-based solutions can be used in operations of all sizes and levels of automation, Corbion’s solutions, for instance, are designed to adapt to different processing methods. For craft bakeries, simplified ingredient blends maintain the artisanal quality of products while enhancing consistency. For industrial bakeries, tailored solutions support high-speed production lines, ensuring uniform dough handling and product quality even at large scales.
These ingredients bring a range of benefits to the baking process:
+ Improved dough strength: By strengthening the gluten network through natural oxidation, the dough gains enhanced elasticity and structure. This allows it to rise more effectively, resulting in bread with better volume, a lighter texture, and a more even crumb structure.
+ Enhanced dough handling: With improved machinability and reduced stickiness, these solutions make the dough easier to work with during mixing and processing, especially in commercial baking environments.
+ Consistent quality: A stronger gluten network also helps retain gases released by yeast, leading to a fluffier bread texture with more uniform air bubbles, while minimizing relaxation and ensuring consistent results throughout production.
By focusing on naturally derived solutions that deliver both functional and clean label benefits, Corbion continues to support bakers in meeting consumer expectations for high-quality, sustainable products.
