New Enzyme Flavor Improvement Solution Also Extends Shelf Life
Image credit: DeutscheBack
TopBake Fresh and Taste, a new enzyme solution developed by DeutscheBack GmbH and Co. (DeutscheBack), is the first product of its kind to enable targeted enzymatic flavor improvement of baked goods while helping to extend shelf life and reduce the use of emulsifiers and sugars in recipes.
TopBake Fresh and Taste is suitable for all yeast-raised recipes and is ideal for many different applications, such as bread, hamburger and hotdog buns, and cookies and cakes.
Preservatives used in baked goods can often cause undesirable off-tastes, which has traditionally been addressed through the use of flavorings. TopBake Fresh and Taste is the first enzymatic solution that amplifies the natural bread taste and eliminates undesirable off-tastes from preservatives.
In addition to enzymatic flavor improvement, TopBake Fresh and Taste extends shelf life and freshness through better crumb softness and elasticity. It also cuts raw materials costs by enabling the reduction of emulsifiers and sugar in recipes.
The solution can be used flexibly and adapted to various recipes and local market requirements. Optimum dosage can be determined in consultation with the expert team at DeutscheBack’s Stern-Technology Center based in Ahrensburg, Germany.
DeutscheBack: www.deutscheback.de
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