USA’s Puratos Launched New Bread Improver

Puratos, a bakery ingredient supplier in the United States is now looking to change the sweet and soft breads with the launch of the company’s new Intens Puraslim, and this bread improver can be responsible in decreasing both saturated fat and calories present in the bread along with increasing the cost efficiency of the production of breads by maintaining the freshness and taste of the bread.

Sean Hart, R&D manager for improvers and bakery mixes at Puratos USA said, from Taste Tomorrow, proprietary global consumer study of Puratos, they know that, 39 percent of the consumer mostly check the labels of nutrition on the baked goods for the content of fat, but specifically, they are expecting the baked products with lower fat to have a different taste.

Sean Hart also said, at Puratos, they had been determined for creating a product that will be helping the producers to decrease the costs and fat, without taking any effort for changing the experience of the consumers in the indulgent baked products.

The Improver ‘Intens Puraslim’ can be responsible in decreasing around 50 percent of the in-dough solid fat in the pastry recipes and sweet bread, and it can also be added to the doughs, which are having a minimum of 10 percent fat like brioche, danish, cinnamon rolls, conchas and tortillas.

According to a study, the company has found that, the consumers had been unable for differentiating between the two cinnamon buns while tasting both a 50 percent decreased-fat cinnamon bun produced using Intens Puraslim and full-fat cinnamon bun.