How enzymes help extend freshness and reduce stale returns
What causes bread to go stale, and how can enzymes slow that process down? Watch the 2-minute video to learn how enzymes can extend bread’s natural freshness and help reduce the amount of wasted bread.
Today’s consumers demand more from packaged baked goods. Bread and tortillas need to not only be healthy but also taste freshly baked. Cakes need to look attractive and taste delicious. And they all need to accomplish this in the most natural way possible. This presents a challenge to the baking industry.
With the use of our freshness enzymes, you can prolong the freshness that consumers love.