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Let them eat crispier pastries

Last updated on 05-Dec-2012 at 10:35 GMT2012-12-05T10:35:01Z

Let them eat crispier pastries

Part of international farmer-owned cooperative Groupe Limagrain, Limagrain Céréales Ingrédients (LCI), has used its knowledge of different types of flour and their interactions with ingredients and processes to develop a clean-label improver to make crispier Danish Pastries called Danish Pastry Amel.

"Danish Pastries have become popular worldwide," says Patricia Panel-Dusséaux, marketing manager at LCI.

"With their thin and consistent flaky pastry, these products must be crispy and voluminous. Danish Pastry Amel will provide good volume and crispier finished products. It will also be clean-label, thus satisfying the expectations of consumers and manufacturers."

The company has also developed a product called LCI CakeSoft to bring a longer-lasting softness of texture to cakes. "As experts in pastry, we know the issues related to 'yellow dough' products," says Panel-Dusséaux. "CakeSoft is tailor-made for cakes and lets you obtain a softer quality product."

Contact: Limagrain Céréales Ingrédients

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