Keeping baked goods fresh
DeutscheBack’s enzyme system TopSweet Fresh Cake Plus V, for rich cake and short crust pastry batters, improves freshness preservation of the crumb and keeps packaged cakes and baked goods soft and moist longer.
In developing the product, DeutscheBack drew from the experience of its sister company SternEnzym. The system promises a notable improvement in the crumb with longer lasting softness. In addition, it has a stabilising effect on baked goods’ volume and does not change the properties of the batter.
With the new enzyme mix, baked goods have a softer consistency and stay moist longer, for significantly higher and longer lasting appeal. This makes fine baked goods more profitable, the company says.
