magimix® Frozen Blue

Often, bakers struggle with brioche and croissant specialties due to texture concerns such as elasticity, extensibility, and dough resistance.

These issues can compromise taste and arise from the increased use of straight processes that don’t allow for longer fermentation.

At Baking with Lesaffre, we understand the multiple obstacles bakers encounter with frozen products. Magimix® Frozen Blue solutions are designed to help bakers overcome these difficulties and achieve consistently outstanding results specially with laminated dough products.

The special formula of Magimix® Frozen Blue helps bakers overcome the challenges of working with laminated dough for croissant specialties, ensuring the best results for their customers.