Lallemand’s Essential Baking Time Reduction (BTR) solution addresses the critical need for energy conservation in the baking industry. The solution is an enzymatic approach that modifies the water retention of dough, reducing baking times by up to 33%. It not only enhances energy efficiency but also allows for increased production without compromising the quality of baked goods. BTR’s clean label composition and proprietary enzymes ensure the maintenance of product quality while supporting bakeries in achieving their sustainability objectives.
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