Universally renowned as one of the symbols of the French identity, the baguette is today consumed in many countries, and is always respectful of the major principles that have made its success: long, narrow shape, golden, shiny, crisp crust, fresh, aerated crumb, regular scoring. As an excellent basis for sandwiches, baguettes are an ideal response to on-the-go trends and snacking solutions.
Problems most commonly experienced
The most common defects must be corrected by controlling every stage in the manufacturing phase: dough shrinkage, inadequate gluten network development … The development of deferred baking techniques and the use of freezing methods lead to other problems, which require solutions: appearance of blisters, fragile dough pieces, flaking crust …
Pulso takes account of the specificities of each manufacturing process (sourdough breadmaking, straight process, controlled proofing, freezing techniques, etc…) and adapts its formulations to preserve intact the characteristics specific to baguette: volume, crustiness, consistency…
Pulso offers solutions adapted to the specific needs of baguettes. Based on oxidants, emulsifiers and enzymes, these formulations make it possible to obtain flawless-looking, voluminous loaves, regardless of the process used.
Available in organic version, with no emulsifiers, and in a hydrosoluble version for automated processes.