date:Jul 06, 2012
DuPont Danisco enzymes has introduced a solutionusing lecithin to help bakers attain thin, tender crusts with longer-lasting crispness after the final bake-off. The company said this enabled the industry to overcome common crust defects, such as the hard brittleness of white bread or the leathery toughness of fibre bread.
A rapidly deteriorating crust will result in a lot of unsold bread. Our aim is to extend the visual appeal and eating quality so bake-off outlets can increase their sales an