date:Oct 31, 2018
trol for natural variabilities in flours.
Unfortunately, sugar has a negative effect on many strains of enzymes, making them less effective in cakes. Thanks to the development of new strains, this is less of a problem. The key is finding the right enzyme strain for the product. Enzyme providers can help craft the right enzyme solution for bakers, according to the cakes specific characteristics.
Development of new enzyme strains has extended shelflife and allowed for toleration of the higher