DeutscheBack finds innovative enzyme system to improve freshness of baked goods.
DeutscheBack keeps fine baked goods fresh longer
TopSweet Fresh Cake Plus V extends the freshness of sweet baked goods – New enzyme system for cake batter and short crust pastry batter
Ahrensburg, 17. January 2017. DeutscheBack GmbH & Co. KG presents TopSweet Fresh Cake Plus V for rich cake and short crust pastry batters. This innovative enzyme system improves freshness preservation of the crumb and keeps packaged cakes and baked goods soft and moist longer. The longer-lasting crumb softness boosts the profitability of baked goods. During the development DeutscheBack benefited from the synergies and experience of the Stern-Wywiol Gruppe.
Fine baked goods range from beloved old favourites like pound cake as well as trendy items like muffins. Whether packed or non-packed, customers look for variety, moistness and freshness. It was previously not possible to use enzymes to achieve this in fine baked goods be- cause the high concentration of sugar and fat impair enzyme activity. With TopSweet Fresh Cake Plus V DeutscheBack now presents a balanced combination of effective ingredients that extend the fresh- ness of pound cake. In developing the product, DeutscheBack drew from the long experience of its sister company SternEnzym. The result is a new type of product solution that gives a notable improvement in the crumb with longer-lasting softness. In addition, TopSweet Fresh Cake Plus V has a stabilising effect on baked goods’ volume. It does not change the properties of the batter. With the new enzyme mix, baked goods have a softer consistency and stay moist longer, for significantly higher and longer-lasting appeal. This makes fine baked goods more profitable.