Lantmännen Unibake initiates research on water mobility in frozen viennoiserie products

5/22/2013 4:33 PM
Lantmännen Unibake and Lantmännen R&D join forces with research institutes to better understand the role of ice crystals in frozen croissants.

Our croissants are frozen just after proofing to stabilize the product and ensure longer shelf-life which allows us to ship our products all over the world explains Roel Van der Meulen, R&D Manager at Lantmännen Unibake. He continues:

During frozen storage, biochemical reactions continue to occur having an impact on the quality of the final product once taken out of the freezer. One of the most critical processes is the water mobility and the ice crystal growth, which takes place from the moment the products are frozen on our production lines. Therefore, it is for Lantmännen Unibake imperative to know what exactly happens and, even more importantly, be able to control the process.

That is why we have joined forces with several research institutes on this specific topic, explains Roel Van der Meulen and continues: The outcome of this project should provide us with even more specific knowledge on frozen storage, so that we can optimize the quality of our products and thus deliver fantastic bake-off croissants that taste as if they were made at the point of sale.

 

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