Enzyme preparation promises bakery industry boost
A new bakery enzyme preparation will slow down staling and improve crumb elasticity, according to manufacturer Cognis.
The firm says Nutrilife AS M is tailor-made for ‘maximum freshness retention in all yeast-raised baked products’ and can be added to existing formulations in various dosages, depending on the desired shelf life.
“In emerging and developed markets alike, demand is particularly strong for solutions that improve the freshness and texture of bread, despite greater levels of processing and longer supply chains,” says explains Andreas Funke, global product line food ingredients. “This enzyme preparation perfectly meets these challenges as it gives bread a lasting crumb structure, without losing softness.”
