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.

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