FRESH - Zavarka at the first bite - Lesaffre
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www.zavarka-lesaffre.com
FRESH
L VE at the first bite
Zavarka Paste premixes
based on natural sourdough
INNOVATION FOR YOUR UNIQUES PRODUCTS and scalded flours.
Photo: shutterstock, veryulissa
amazing
We work on surprising
each taste request!
lesaffre brings to your attention
innovation products:
Zavarka
PASTE PREMIXES
Inventis Zavarka pastes:
products based on natural sourdough
and scalded flours
• ready to use products for a wide range of
bakery products based on rye and wheat flours
• natural enhancer of taste and aroma in bread
• smooth juicy crumb
• longer bread shelf life
Inventis Zavarka pastes bring extra added
value compared with classic method:
g
• unique crumb moisture, remaining stable
during the whole product shelf life.
• stable quality guaranty, as a big asset
for professional use
• effective production: you don’t need
special equipment to produce
the boiled pastes
• big diversity of products creates a broad variety
of breads and recipes.
*Symbol photo
Technology
and preparation
of Zavarka
Flour contains approximatively 70% starch. Starch is an
abundant polymeric carbohydrate, which consists of a
large number of glucose units joined by glycosidic bonds.
Starch is the main source of stored energy in cereal grains
and makes up about 60 – 75% of the weight of grains. 70
What is - 80% of the world population’s calorie consumption is
derived from starch. The versatile use of starch plays an
Zavarka?
important role, especially in gelling, thickening, moisture-
retention, stabilizing, texturizing but also anti-staling. The
d
starch polymer can be cut into smaller pieces by enzymes,
like amylase. However, the β-1,4 bonds of cellulose are not
Zavarka is a semiproduct produced in the bakeries by susceptible to amylase.
mixing boiling water with different flours, up to the
gelling point. Along this process dextrines and other simple By treating starch with water and high temperatures
sugars are released, and these sugars play an important (60-80° C), starch is swelled and loses its semi-crystalline
role in keeping the bread fresh, with moist and juicy crumb. structure. The Zavarka premix has unique properties due
to its pregelatinized nature which was obtained through
“real taste” of rye bread heat treatment. This treatment creates excellent water
The boiled flour technique originated in Russia under the binding properties as well as a sweet taste. Zavarka is able to
name of Zavarka is used to improve taste, texture and enhance the shelf-life of bread….
shelf life of bread. It is commonly used for dark rye breads, As an end result of this actions, oligo-sugars (maltose,
traditionally produced in Russia, Ukraine and the Baltic saccharose) as well as simple sugars (e.g. glucose)
countries, containing a minimum of 60 % rye. Zavarka can molecules are released from starch. Due to this reactions,
be used alone or as an ingredient to improve taste and Zavarka participates to a delay of starch retrogradation
shelf life. However it is often used as a boosting base for (known as a one of the main causes of bread staling du-
the acidification of rye sourdoughs or combined with a ring several days storage) but also to a naturally sweet taste
mature sourdough. of bread.
starch damaged
by shear force
Starch dextrinized starch oligosaccharides
in the flour and sugar
Starch
starch gelatinization gelatinized in Zavarka Saccharified
by water and heat
discover
yourself
Select your simple recipes, each time
you will discover new tastes and textures!
Photo: shutterstock, RossHelen
Zavarka – traditional solution for actual consumer request Consumers are interested in having genuine tastes and a long shelf life in breads, while bakers are more focused on the qualities and the processes. Inventis Zavarka is a new concept created with a special technology, by combining: • scalded flours, malt varieties and spices • soaked grains and seeds • authentic taste of long maturated sourdough
Zavarka can be used to slow down staling and
preserve softness, as examined through tests,
using a texturometer to measure the firmness
of loaves made with rye flour.
Zavarka
improvement of shelf life!
evolution of firmness up to 6 days
Y=ax+b with a= staling speed day 1 day 4 day 6
1200
1000
800
day
600 day g per
per /-8
-3g 35+
0+/ a=1
400 a=8
200
0
Sourdough Inventis Zavarka Scalded flour Non-scalded flour
Source: F. Delchambre et al.: Maturation of sourdough on saccharified scalded flour: what impact on fermentation, bread taste and shelf life?, 2015. Lesaffre Library.
According to the study, when used Inventis Zavarka Breads with Zavarka are more flexible and humid in touch
(scalded flours and sourdough) there is a synergistic in comparison to breads without scalded flours and
effect on bread shelf life. Breads with Inventis Zavarka sourdough.
are more juicy, fresh in mouth, as the crumb texture
stays rather stable along 6 days.
Zavarka Classic
Product description / application
Professional bread premixes of scalded, rye wholegrain moisture level of bread, during storage, %
flours, malted flours with rye wholegrain sourdough for
Inventis Zavarka Classic
production of a wide range of breads with wheat and rye. 48
47
46
45
Main attributes of breads:
44
• Crispy crust
43
• Smooth moist, open crumb
• sweet-sour taste 42
• fermented ripe sourdough and fruity aroma 41
No preservatives necessary along 3-5 day storage time 40
(see recipe with min 40% product addition)
REF
39
day 1 day 4 day 7
riped rye
10
sour acetic Dosage Add 20-40% of Inventis Zavarka Classic
5 to your bread recipe.
Composition Water, rye sourdough (rye wholegrain
sweet 0 sourdough flour, water, rye flour, salt), rye flour,
barley malt flour, glucose syrup, salt
Storage Store in a cool, dry place.
spicey fruity If opened store at 2 - 8° C and
use it within 2 weeks
malty
sensory atributes with Zavarka Classic lt 40%
Zavarka Dark Malt
Product description / application
Professional bread premix of scalded rye wholegrain flour moisture level of bread, during storage, %
Inventis Zavarka Dark Malt
and rye wholegrain sourdough with spices and malted
cereals for production of a wide dark rye variety of breads. 43
42,5
42
41,5
Main attributes of breads:
41
• special spices and boiled flours bring sweet
and juicy bread crumb 40,5
• Genuine long maturated whole rye sourdough 40
for a smooth sour taste 39,5
No preservatives necessary along 3-5 day storage time 39
(see recipe with min 40% product addition)
REF
38,5
day 1 day 4 day 7
riped rye
10
sour acetic Dosage Add 20-40% of Inventis Zavarka
5 Dark Malt to your bread recipe.
Composition Water, rye sourdough (rye wholegrain
sweet 0 sourdough flour, water, rye flour, salt), sugar,
roasted rye and barley flour, salt, spices
Storage Store in a cool, dry place.
spicey fruity If opened store at 2-8° C and
use it within 2 weeks.
malty
sensory atributes with Zavarka Dark Malt lt 40%
Zavarka Multigrain
Product description / application
Inventis Zavarka Multigrain
Professional bread premix with soaked cereals and grains, evolution of crumb firmness (staling)
scalded rye wholegrain flour and ripped rye wholegrain 900
sourdough for the production of a wide range of
800
multigrain breads, with wheat and rye.
700
600
500
400
Main attributes of breads: 300
• Crispy crust, soft crumb 200
• Hydrated grains infused in sourdough gives 100
REF
sweet-sour balanced taste and full taste of 0
delicious seeds day 1 day 3 day 8 day 10 day 14
No preservatives necessary along 3-5 day storage time
(see recipe with min 40% product addition)
softened seeds dry hard seeds
in the Zavarka Multigrain in standard premix (REF)
riped rye
10
sour acetic
5
sweet 0 sourdough
Dosage Add 40-60% of Inventis Zavarka
Multigrains to your bread recipe.
cooked seeds fruity Composition Water, rye sourdough, flaxseeds, sunflower
seeds, rye grits, salt, sugar, malted
malty rye flour, oat grits
Storage Store in a cool, dry place.
sensory atributes with Zavarka Multigrain lt 40% If opened store at 2-8 °C
and use it within 2 weeksrealize Photo: shutterstock, Dean Drobot ideas Realize your imagination and start your business with Zavarka.
Zavarka
INNOVATION FOR YOUR UNIQUES PRODUCTS
Lesaffre Austria AG
IZ NÖ-Süd, Straße 7, Objekt 58B
A-2355 Wiener Neudorf
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