Anti-Flaking

Functionalities

Freezing or deep-freezing bread often results in crust flaking.

At Baking with Lesaffre, we were the first to recognize this issue and developed a patented solution to address it, offering our customers a way to preserve the bread's quality.

Characteristics

Why does flaking occur ?

Flaking occurs when water crystallizes on the bread’s surface, creating a white halo and increasing crust fragility.

Defrosting process

Freezing offers the convenience of enjoying fresh bread at home, but the defrosting process—whether in the oven or microwave—can lead to a crust that becomes flaky and crumbly.
Part-Baked frozen bread

Crust flaking is especially prevalent with partially baked frozen bread, particularly if the dough has been over-baked, causing the crust to become pre-browned.

Challenges

How to reduce crust flaking ?

When using the part-baked frozen process, moderate part-baking is advised to minimize flaking phenomena, and some techniques can be applied :

1

Limit variation in bread volume

avoiding major volume increases after baking and during crust formation
2

Reduce macro ice crystals

some improvers combine with the use of specific flour enable to limit the formation of macro-crystals during freezing and storage
3

Plasticity of crust

the use of emulsifiers helps to keep the crust supple to prevent excessive flaking when baking off after freezing.

Solutions

At Baking with Lesaffre, each challenge is an opportunity ! Patented innovative solutions have been developed to tackle crust flaking through advanced bread improvers.
These improvers combine with techniques enable to reduce free water, prevent macro ice crystal formation, maintain a flexible crust, and accelerate browning during moderate baking.
By using the part-baked frozen process with moderate baking, you can minimize drying, avoid excessive crust hardening, and ensure a high-quality final product.

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