Work Smarter - Not Harder
Work Smarter - Not Harder
Libre is a unique and broadly usable process improver that allows you to make large dough batches, store the dough longer and shift the workload to the beginning of the week and from night to day. You use Libre to optimise the production process making it efficient and flexible. This then allows you to use your staff more efficiently.
Viva Libre - win your life back
Reduce night work
Introducing Libre will perfect production techniques, such as frozen dough, two-stage baking, proofing and afternoon baking. This allows the baker to bake more efficiently and at more appealing times without compromising on traditional quality.
Progressive process improver
Libre consists entirely of natural grain components with unique functionality. These are specially selected milling streams from wheat and rye that are treated using modern techniques. This means that Libre provides optimal moisture management in both the dough and final product. This guarantees a higher process tolerance and ensures that bread stays fresher for longer.
Deferred baking processes
Frozen dough makes it possible to create larger dough batches and store stock. This increases efficiency, creates peace of mind and, when applied correctly, ensures a constant, high quality-level with minimal chance of errors. Introducing Libre provides you with full control over the volume of the bread.
In the separate two-phase system, the second baking phase occurs later. This allows you to optimise the production process and better respond to the customer’s desired freshness moment. Libre guarantees crispness, attractive crust colour and minimal shrinkage during baking in the second baking phase.
Retarding makes it possible to produce more flexibly at other times of the day. Retarding is a complex and sensitive process, especially when spanning weekends. Libre stabilises the dough or gluten network, thus improving the process tolerance and creating a high-quality and homogeneous final product.
Afternoon baking is an alternative when you have insufficient freezer capacity (or a proofing cabinet is not available). It is also a suitable method for specific products, such as filled bread products or other products with a low production frequency. Libre maintains the seasoning properties much longer than traditional bread improvers, which keeps the bread fresher for longer. By baking part of your assortment in the afternoon and key bread types at different times, daily cash-making favourites can also be sold ‘oven-fresh’ later in the day.
Advantages of Libre
Quality and customer friendliness are paramount in your bakery. We understand that. With Libre, you deliver on your promise while working efficiently and saving costs. Add this process improver to your raw materials and experience the benefits for yourself.
Our baking technology advisers are happy to help work you discover the possibilities and prepare for this transition.
Contact your account manager for more information.
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