Anti-Blistering

Functionalities

Blisters on bread

Once a frustrating mystery to bakers, blisters on bread have long marred the perfect crusts they strive to create. Blisters, formed as air pockets that disrupt the dough's outer layer, can compromise the crust's appearance, particularly in dough with insufficient strength and structure. Through years of research and innovation, we not only uncovered the causes of blistering but also developed a complete range of functional solutions to overcome it.

Characteristics

What causes blisters ?

Crust's appearance

The air pockets that form on the dough's outer layer can severely distort the crust, leading to an unappealing surface.
Use of retarded bread making techniques

Defects often arise during retarded proofing which can impact the crust's appearance, especially through blistering.

Challenges

How to prevent from blistering ?

These defects are more common in dough with:

1

Poor resilience strength

Excessive extensibility and inadequate elasticity can increase the likelihood of blisters. Using emulsifiers and oxydants help to increase dough tolerance
2

High Fermentation Activity

Long fermentation times or excessively hot temperatures during fermentation and baking can exacerbate blistering. Some enzymes offer true advantages to retarded fermentation techniques and prevent from blistering.

Solutions

At Baking with Lesaffre, each challenge is an opportunity ! As pioneers in unravelling the biochemical processes behind these imperfections, we delved deep into the science of dough.
Our innovative solutions incorporate the anti-blistering principle, delivering smoother extensibility, improved freshness and extended shelf life.

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