Keep your baked goods fresh with enzyme products. They maintain softness and resilience for longer than anything else on the market!
POWERFresh® products use either G4 (for buns and rolls) or new G+ enzymes (uniquely formulated for bread and specialties) to create powerful solutions that exceptionally delay staling in baked goods.
G+ enzyme technology is extraordinarily efficient at modifying starch during baking. This new amylase lowers the rate of amylopectin retrogradation, hence slowing the speed at which bread stales. The result is substantial crumb softening and moistness combined with improved resilience and elasticity.
Since proteins and arabinoxylans also contribute to the firming of breadcrumb, POWERFresh® products feature additional enzyme activities that optimize results for individual applications.
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