Enzymes as cake improvers
Cakes that stay soft and moist throughout shelf life should not be a wish that your baking customers need to make. Ensure that packaged cakes retain their delicious characteristics in storage with enzymes that enhance crumb softness, elasticity, moistness, and shape.
Highlighted products
Novamyl®
Novamyl®
FreshnessGranulateAmylase
Benefits
- Maintains crumb softness and elasticity
- Reduces food waste and returns
Novamyl® 3D
Novamyl® 3D
FreshnessGranulateAmylase
Benefits
- Maintains crumb softness and elasticity
- Reduces food waste and returns
- Maintains moistness
OptiCake® Excel
OptiCake® Excel
FreshnessGranulateAmylase
Benefits
- Keeps shape through storage
- Maintains crumb softness and elasticity
- Maintains moistness
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