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DeutscheBack launches TopSweet Fresh Cake Plus V, enzyme system for cakes
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Friday, 20 January, 2017, 08 : 00 AM [IST]
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Ahrensburg
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DeutscheBack GmbH & Co KG has launched TopSweet Fresh Cake Plus V, an enzyme system for rich cakes and short crust pastry batters.
Fine baked goods range from pound cakesto trendy items like muffins. Whether packed or non-packed, customers look for variety, moistness and freshness.
Previously, it was not possible to use enzymes to achieve this in fine baked goods, because the high concentration of sugar and fat impaired enzyme activity.
With TopSweet Fresh Cake Plus V, DeutscheBack now presents a balanced combination of effective ingredients that extend the freshness of pound cake. It gives a notable improvement in the crumb with longer-lasting softness.
In addition, it has a stabilising effect on the volume of baked goods. It does not change the properties of the batter.
With the new enzyme mix, baked goods stay moist longer, for significantly higher and longer-lasting appeal. This makes fine bakedgoods more profitable.
In developing the product, it drew from the long experience of its sister company SternEnzym.
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