BAGUETTE

Universally renowned as one of the symbols of the French identity, the baguette is today consumed in many countries, and is always respectful of the major principles that have made its success: long, narrow shape, golden, shiny, crisp crust, fresh, aerated crumb, regular scoring. As an excellent basis for sandwiches, baguettes are an ideal response to on-the-go trends and snacking solutions.

Problems most commonly experienced

The most common defects must be corrected by controlling every stage in the manufacturing phase: dough shrinkage, inadequate gluten network development … The development of deferred baking techniques and the use of freezing methods lead to other problems, which require solutions: appearance of blisters, fragile dough pieces, flaking crust …

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (sourdough breadmaking, straight process, controlled proofing, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to baguette: volume, crustiness, consistency…

Magimix offers solutions adapted to the specific needs of baguettes. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.

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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

CRUSTY BREAD

Native to the countries of the Mediterranean basin, the crusty breads family is wide and varied. Although their properties vary from one country to another, crusty breads are characterized by a simple recipe, a very fast fermentation time and a rather shorter use-by date.

Problems most commonly experienced

Although this type of bread varies greatly in shape and weight, some problems tend to recur, such as difficulties with baking the crumb, due to its excessive volume, high colour and dry crust, and rapid staling.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (sourdough-based breadmaking, straight process, slow fermentation or controlled proofing, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to crusty loaves: crustiness, air-hole formation, freshness, aromatic notes, etc…

Magimix offers solutions adapted to the specific needs of crusty breads. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.
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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

RYE BREAD

Traditionally eaten in central and northern Europe, rye bread is characterized by its strong aromatic typicity, slight acidity, relatively dense crumb, tightly packed, regular air holes, slightly elastic moist crumb, a smooth, non-crispy crust and long shelf-life.

Problems most commonly experienced

Rye bread made with yeast often has major defects, such as a sticky, compact crumb, with cracks in the grain, due to the lack of a gluten network and a rapid starch breakdown, resulting in the slackening of the dough during baking. The defects are especially pronounced since rye flour has a high amylase activity.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (sourdough-based breadmaking, straight process, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to rye bread: aromatic typicity, flexibility, browning, evenness and density of crumb…

Magimix offers solutions adapted to the specific needs of rye loaves. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.
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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

SANDWICH BREAD

Sandwich bread and buns are the invention of the English-speaking world. They are generally baked in open or closed tins and made from an fat- and sugar-rich dough. They are characterized by a tender, fine crust, a soft white crumb, a sweet or neutral flavour and a good shelf-life.

PROBLEMS MOST COMMONLY EXPERIENCED

Sandwich loaves and buns often have major defects, such as caved-in sides, which occur during cooling, when the amylase activity is too high, an inflexible crumb, a loss of softness over time and mould development.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (straight process, sponge & dough) and adapts its formulations to preserve intact the characteristics specific to sandwich bread: flexibility, softness, regular, dense crumb, shelf-life, etc…

Magimix offers solutions adapted to the specific needs of sandwich bread. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used, while ensuring softness and good shelf-life.

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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

FLAKY PASTRIES

Croissants, pains au chocolat an Danish pastries are the most commonly found Viennese pastry. These products are characterized by a shiny, brown crust, and fine, even layers. They have a pleasant, melt-in-the-mouth texture, enabling the flavours to develop on the tongue.

PROBLEMS MOST COMMONLY EXPERIENCED

Lamination requires a thorough knowledge of flour and an excellent understanding of the rheological properties of dough during the lamination and sheeting phases. The dough can tear due to excessive elasticity, or shrink, making it difficult to incorporate the butter. It may have trouble rising, due to the damage to the gluten network.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (sourdough-based breadmaking, straight process, controlled proofing, freezing techniques) and adapts its formulations to preserve intact the characteristics specific to Viennese pastry: melt-in-the-mouth texture, regular layers, and a shiny brown crust, etc…

Magimix offers solutions adapted to the specific needs of Viennese pastry. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.

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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

BRIOCHE SPECIALITIES

Brioche specialities are similar to soda bread. They are soft, and melt-in-the-mouth and come in a huge variety of compositions and textures. They are characterized by a soft crumb, a sweet flavour and vary in taste depending on the recipe and the country.

PROBLEMS MOST COMMONLY EXPERIENCED

Brioche specialities often have texture defects (elasticity, extensibility, resistance of dough) and loss of taste, due to the development of straight processes that are to the detriment of long fermentation times. The richness of the ingredients (fat, sugar, eggs) inhibits the texturisation of the gluten network and makes it sensitive to frozen dough techniques.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (sourdough breadmaking, straight process, controlled proofing, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to brioche specialities: melt-in-the-mouth texture, soft crumb, shelf-life…

Magimix offers solutions adapted to the specific needs of brioche specialities. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves that melt in the mouth, regardless of the process used.

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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

FLAT BREAD

Flat bread is the most popularly consumed bread in the world, regardless of continent. It is generally used as a medium (pizza), receptacle (tortillas, wraps, pitta bread) or eating utensil (naan bread), and thereby requiring very special mechanical properties.

PROBLEMS MOST COMMONLY EXPERIENCED

Flat bread is often difficult to produce given its appearance and form: the dough may tear or shrink right up until the baking phase. If the fermentation is poorly handled, the taste and rheological properties of the dough are adversely affected. Finally, to preserve the flexibility of the dough, the level of water activity must be high, which makes it especially sensitive to mould growth.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (Straight process, controlled proofing, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to flat bread: flexibility, shelf life, consistency…

Magimix offers solutions adapted to the specific needs of flat bread. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.

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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.

STEAMED BREAD

Indigenous to China, steamed bread comes in the shape of a neutral-tasting ball, varying in weight between 50 and 150 g. After steaming it should be smooth, even and with no crust. The crumb is fine, elastic, soft and the texture is dense and non-sticky.

PROBLEMS MOST COMMONLY EXPERIENCED

Many constraints make it difficult to produce steamed bread (low enzyme activity of flour, poor dough hydration, etc …). All of these factors can adversely affect the appearance, texture and machinability of the finished product: characteristic white colour, evenness and finesse of the crumb, mixing, lamination, baking.

MAGIMIX SOLUTIONS

Magimix takes account of the specificities of each manufacturing process (sourdough-based breadmaking, straight process, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to steamed bread: consistency, softness…

Magimix offers solutions adapted to the specific needs of steamed breads. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.

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Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.