A good croissant is soft, moist and comes in a convenient package if you ask the majority of consumers in the Middle East. The best quality croissants of all keep their premium quality for up to four weeks on the shelf. The challenge for industrial manufacturers, of course, is to make sure their soft croissants are just as fresh and appealing on their sell-by date as they were the day after baking.

Single or blended ingredients?

It's this challenge that has led to the widespread use of enzymes and emulsifiers in croissant recipes. But, while adding these ingredients individually gives you maximum control, the small doses required must be added with maximum precision. And, if you run a small to medium-sized bakery, you may even have difficulty obtaining the ingredients in the first place.

That's when a tailored ingredient blend could be a simpler, more accessible option.

Comparison with a single ingredient solution

For a medium-sized bakery, an emulsifier-enzyme blend with xanthan could be a simpler alternative to single ingredients

Using this solution as the market standard control, we have now tested a blend of enzymes, emulsifiers and a hydrocolloid, which can be added in one dose. This includes, once again, the G4 amylase, which is proven to work well in bakery recipes with a high sugar content. The emulsifiers are a combination of monoglyceride, for softness and a short bite, and sodium stearoyl lactylate (SSL), for softness, volume and stability. The hydrocolloid is xanthan gum, which improves dough stability so the sides of the croissant do not collapse during baking, and eases dough lamination during production. We tested the new GRINDSTED POWERBake 401, from the DuPontT Danisco ingredients range.

More softness after 28 days

As you can see on figure 1, our tests found that hardness development is reduced in croissants made with 1.6 percent or 1.9 percent of the tailored blend over a 28-day shelf life. In other words, the soft, fresh-keeping quality is improved. A sensory evaluation has come to the same conclusion, finding a higher level of softness, freshness and moistness in croissants with the 1.6 percent dose. As shown in the spider diagram, a sensory evaluation has confirmed the improvement in fresh-keeping properties 28 days after baking.

For a medium-sized bakery, an emulsifier-enzyme blend with xanthan could be a simpler alternative to single ingredients. If our test results are anything to go by, there's good potential to maintain croissant quality right through to the last day on the shelf. DuPontT Danisco is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food.

Through the work of the global network of food scientists and technologists in DuPont, the Danisco range is supported by a uniquely broad spectrum of know-how across applications and processing. DuPont Nutrition & Health combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries. We are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help our customers turn challenges into high-value business opportunities.