Bakery goods kept fresher longer by enzyme

Cake products are able to retain their freshness for longer, DeutscheBack claims

An enzyme system designed to keep packaged cakes and baked goods fresher for longer has been introduced by German firm DeutscheBack.

Developed for rich cake and shortcrust pastry batters, TopSweet Fresh Cake Plus V can boost the profitability of baked goods, its maker claimed.

It achieved this by allowing baked items to have a softer consistency, enabling them to stay moist for longer.

This, in turn, gives them longer-lasting appeal, which meets customer demand for “variety, moistness and freshness”.

Pound cake and muffins

Fine baked goods such as pound cake and muffins benefit in particular, as it was previously not possible to use enzymes in such products because of the high concentration of sugar and fat, DeutscheBack said.

This new type of enzyme gives a notable improvement in the crumb with longer-lasting softness, it added.

DeutscheBack drew on the experience of its sister company SternEnzym to develop the product.

Both companies are owned by Stern-Wywiol Grupp.

Related News

KWS Zyatt was successful in Rank Hovis Milling tests

New wheat variety ‘to deliver top baking quality’

Depol 40L: allows more vanillin to be produced, making limited quantities extend as far as possible

New enzyme to allay vanilla shortage fears

Deltamalt FN-A and FN-B: millers can improve flour by adding just one enzyme system

Baking quality boosted by new enzyme systems

Bakery and confectionery: sweet appeal

Bakery and confectionery: sweet appeal

Related Products

See more related products

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.