date:Mar 05, 2013
use of this new enzyme technology.
In markets where packaged bread is sold, this technology will help the baker add value to their breads, ultimately providing their customers with increased satisfaction with longer lasting, fresh bread at home. Prolonging the freshness of bread means more happy customers.
The Engrain lines cereZ ESL and cereZ SOFT offer specialized blends of enzymes to reduce the staling effect of packaged breads. Bakers and food manufacturers alike are choosing this new en