Packaged cakes and muffins start to lose their fresh eating quality immediately after baking. OptiCake® Excel is a synergistic enzyme blend that helps to delay these changes and maintain freshness during shelf life. It also ensures good cake volume, shape and crumb structure.
With OptiCake® Excel, your cakes will have up to 10% more volume and a better shape and top. OptiCake® Excel also delivers a more uniform crumb structure, so your cakes will be less crumbly when sliced.
The freshness perception in packaged cakes and muffins is key to consumer preference. In a survey of more than 400 European consumers, three-quarters preferred products baked with OptiCake® Excel*.
* N=416 consumers in France and U.K. Evaluation after two weeks of storage.
Enzymes extend bread’s natural freshness and help reduce bread waste. Find out more
