19 Jun 2018
Fat in bread, there’s no way around it. Soft and sweet baked goods contain fat. Fats like vegetable oil, margarine and butter play an important role in bread-making. However, they come with a downside. In short: we do not want the fat, but we cannot leave it out either. Puratos took on this challenge and developed a way to reduce fat without compromising quality.
The prices of butter in Europe are once again on the raise due to a lower production and a higher demand. There is a 28% increase since January this year. After the peak recorded in mid-September 2017, the prices of butter started to go down again. But the respite has been short. Due to a lower milk production than in 2017 and a higher demand of butter, speculations are going strong, leading to bullish trend. This new increase of butter prices directly impact the recipe cost of soft and sweet breads. Indeed, depending of the type of fat used and the type of bread baked, fat can represent up to 50% of the recipe costs.
Why: the role of fat
Why not: the disadvantages of fat
In order to reduce fat without compromising on quality, Puratos developed IntensPuraslim: an innovative technology included in the Puratos range of improvers and mixes for soft and sweet breads. IntensPuraslim increases the cost-efficiency of bread production while keeping bread outstandingly tasty and fresh. Bread made with Puraslim has fewer calories and (saturated) fats. Moreover, as no fat needs to be added, the Puraslim mixes are very easy to use.
3 reasons to use Intens Puraslim:
To give you an example of how IntensPuraslim works, we modified a standard recipe for sweet buns to make it a Puraslim recipe.
The standard recipe contains a combination of 10% margarine and 5% butter which is 15% fat in total on flour weight. By adding 2,5% Intens Puraslim, the fat level can be reduced by half: 5% margarine and 2,5% butter: so 7,5% fat on flour weight.