Liberating natural sugars in starch to reduce cost and lower carbon dioxide footprint.
LiberSweet liberates natural sugars from starch in all types of baked goods. This while maintaining an efficient production process for bakeries of various sizes with a preserved or improved product quality.
This is what
we developed
The aim of LiberSweet is to decrease costs and carbon dioxide emission globally from bakeries, while offering product and process advantages.
The LiberSweet technology is an innovation by Lantmännen and it will transform the baked goods market by enzymatically extracting natural sugar from flour’s starch to remove or reduce the need for added sugar.
It is a standardized and patented solution under continuous advancement through R&D, driving a robust innovation pipeline to constantly expand our proprietary technology base.
Unique standardized solution
The implementation of LiberSweet in a bakery is standardized and simple. The technology is developed by bakers for bakers and Lantmännen is proud to successively implement it in all bakeries globally. LiberSweet is under continuous advancement through R&D, driving a robust innovation pipeline to constantly expand the proprietary technology base.
LiberSweet works in all baked goods
The LiberSweet technology works in all baked goods such as traditional bread, burger buns, cakes, sweet pies, morning goods such as croissants, cookies and baking mixes.
Ingredients should be mixed with LiberSweet and in order to maintain batch size after decreasing sugar, the content of flour and water should be increased. Libersweet will accelerate proofing and convert starch into sugar. When baking, even more sugars are released in order to secure sweetness, texture and color of the finished baked product without having added any or less sugar.
This is how
it works
