Consumers expect baked goods to be fresh and tasty – and to help manufacturers meet this demand, speciality chemicals supplier Cognis has now developed the innovative bakery enzyme preparation Nutrilife AS M. This product significantly slows down staling and improves the elasticity of the crumb, according to a press release from the company.
Delicious sandwich bread, tasty soft buns, mouth-watering panettone – all of them taste great when they are fresh. To keep baked goods soft and moist for as long as possible, manufacturers need solutions that combine excellent quality with a great mouthfeel. The new enzyme in Cognis’ Nutrilife range is tailor-made for maximum freshness retention in all yeast-raised baked products.
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